How To Blanch Almond Flour: The Secret To Perfect, Light And Fluffy Almond Flour!

Blanching almond flour is a crucial step in unlocking the full potential of this versatile ingredient. By removing the skins from almonds, you can achieve a finer texture, milder flavor, and improved digestibility. Whether you’re a seasoned baker or a novice in the kitchen, this comprehensive guide will provide you with the knowledge and techniques to blanch almond flour with ease.

Understanding Blanching

Blanching is the process of removing the skins from almonds. This is typically done by blanching the almonds in boiling water, which softens the skins and makes them easier to peel off. Blanching not only improves the texture and flavor of almond flour but also removes any bitter compounds that may be present in the skins.

Selecting the Right Almonds

The quality of your almond flour starts with the almonds you use. Choose high-quality, blanched almonds for the best results. If you can’t find blanched almonds, you can blanch them yourself using the methods described in this guide.

Step-by-Step Blanching Instructions

Materials:

• Almonds
• Large pot
• Slotted spoon
• Ice bath
• Kitchen towel

Instructions:

1. Bring Water to a Boil: Fill a large pot with enough water to cover the almonds. Bring the water to a rolling boil.
2. Add Almonds: Carefully add the almonds to the boiling water.
3. Blanch for 1-2 Minutes: Boil the almonds for 1-2 minutes, or until the skins start to loosen and curl.
4. Transfer to Ice Bath: Immediately remove the almonds from the boiling water and transfer them to an ice bath to stop the cooking process.
5. Peel the Skins: Drain the almonds and use your fingers or a slotted spoon to gently peel off the skins. The skins should come off easily.
6. Dry the Almonds: Spread the peeled almonds on a kitchen towel and pat them dry.

Using a Food Processor

If you have a food processor, you can use it to blanch almonds more efficiently.

Instructions:

1. Fill the Food Processor: Add the almonds to the food processor and fill it with enough water to cover the almonds.
2. Process: Turn on the food processor and process the almonds on high speed for 1-2 minutes, or until the skins start to loosen.
3. Drain and Peel: Drain the almonds and use your fingers or a slotted spoon to gently peel off the skins.
4. Dry the Almonds: Spread the peeled almonds on a kitchen towel and pat them dry.

Drying the Blanched Almonds

Once the almonds are blanched, they need to be dried before they can be ground into flour. You can dry them in the oven or in a dehydrator.

Oven Drying:

1. Preheat Oven: Preheat your oven to 200°F (93°C).
2. Spread Almonds: Spread the blanched almonds on a baking sheet in a single layer.
3. Dry: Bake the almonds for 1-2 hours, or until they are completely dry and crisp.

Dehydrator Drying:

1. Set Temperature: Set your dehydrator to 120°F (49°C).
2. Spread Almonds: Spread the blanched almonds on the dehydrator trays in a single layer.
3. Dry: Dehydrate the almonds for 4-6 hours, or until they are completely dry and crisp.

Grinding the Blanched Almonds

Once the almonds are dry, they can be ground into flour. You can use a food processor, a blender, or a coffee grinder.

Instructions:

1. Grind the Almonds: Add the dried almonds to the food processor, blender, or coffee grinder and grind them until they reach the desired consistency.
2. Sift the Flour: If desired, you can sift the almond flour to remove any large pieces.

Storage

Store the blanched almond flour in an airtight container at room temperature for up to 3 months. You can also store it in the refrigerator for up to 6 months or in the freezer for up to 1 year.

Benefits of Using Blanched Almond Flour

• Finer Texture: Blanched almond flour has a finer texture than unblanched almond flour, making it ideal for baking delicate pastries and cookies.
• Milder Flavor: The skins of almonds can impart a bitter flavor to almond flour. Blanching removes the skins, resulting in a milder and more versatile flavor.
• Improved Digestibility: The skins of almonds contain tannins, which can interfere with digestion. Blanching removes the skins, making almond flour easier to digest.

Key Points: The Versatile Power of Blanched Almond Flour

Blanching almond flour is a culinary skill that can enhance the flavor, texture, and digestibility of your favorite baked goods. By following the steps outlined in this guide, you can master the art of blanching and unlock the full potential of this versatile ingredient.

Frequently Asked Questions

Q: Can I use unblanched almond flour instead of blanched almond flour?
A: You can use unblanched almond flour, but the texture and flavor will be different. Blanched almond flour has a finer texture and a milder flavor.

Q: How can I tell if my almonds are blanched?
A: Blanched almonds will have a light brown color and the skins will be removed.

Q: Can I blanch almonds in the microwave?
A: Yes, you can blanch almonds in the microwave. Place the almonds in a microwave-safe bowl and cover them with water. Microwave on high for 1-2 minutes, or until the skins start to loosen.