Is Almond Meal Same as Almond Flour?

Two bowls of ground almonds, one finer and one coarser, with whole almonds and almond pieces scattered around on a dark fabric background.

Is Almond Meal Same as Almond Flour?

Almond meal and almond flour may look similar, but they behave very differently once you start cooking and baking. Knowing how each one is made and when to use it helps recipes turn out with the right texture and structure.

Course Pantry

Cuisine American, International

Keyword almond, almond flour, almond flour and almond meal, almond meal, almond meal and almond flour, almond skins, blanched almond, flour, gluten-free, use almond flour

Prep Time 6

Servings Portions

Calories 196kcal

Author Zuzana Paar

Equipment

1 Magic Bullet

Ingredients

1 Cup Almonds with skin
1 Cup Almonds Blanched

US Customary - Metric

Instructions

Choose blanched, peeled, or soaked almonds, making sure they are completely dry before grinding. Skins can be left on for almond meal or removed for finer almond flour.
Add the almonds to a Magic Bullet or small blender and grind until they reach a flour-like texture. Use separate cups if making both almond flour and almond meal to control texture and color.
Check the consistency and pulse again if needed until it matches your preference. Avoid over-blending so the almonds don’t turn oily.

Video

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Notes

Small Batches: You can make these flour substitutes in small batches if your dishes require only a little since you can easily make another batch if you have almonds at home. That way, you can always use freshly ground ones.
Pulse: Shake the magic bullet cup and tap it on the counter between pulses to move the almonds around and prevent clumping.
Texture: Pay close attention to the texture to avoid over-processing. Almond flour should be fine and powdery, while almond meal should be coarser.
Almond Butter: Do not blend the almonds too much, or you'll end up with almond butter.
Removing Skin: One great trick is quickly boiling almonds to peel the skin off easily. Before grinding them into flour, ensure they are thoroughly dried (best dehydrated).

Nutrition