Blanched (without the skin) almond flour is used in baking classic French and Italian desserts, excellent for macarons, marzipan, pie crust and cookies.
150g (1 metric cup) of whole raw almonds
500 ml (2 metric cups) of hot boiling water
This recipe will make 140g (1 2/5 metric cups) of blanched almond flour.
Soak the almonds for 2 minutes in hot water.
Drain the water out, rinse the almonds and remove the skin by gently squeezing the almonds out of their skins.
Toast the nuts (continuously stirring) on dry pan on medium low heat for 5 minutes or until they become dry and lightly golden.
Grind the almonds in the food processor until you get a desirable (coarse or fine) texture.
Transfer the almond flour into a clean jar or an airtight container and store it in the fridge.