Powdered Almonds
Posted: 11 January 2008 06:46 PM   [ Ignore ]
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“Hi” to all my little friends in Baking Land.  This is the first time that I am starting a post.  I have a recipe from Le Cordon Blue that calls for powdered almonds.  Is this something I can do myself or do I buy them already powdered?  I feel like if I put almonds in my food processor I’m going to get a paste rather than a powder.  Any suggestions?  And if I have to buy them, where do I get them?  I’ve never seen this product anywhere.

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Posted: 11 January 2008 06:54 PM   [ Ignore ]   [ # 1 ]
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Hi Bill - you can buy “almond flour” in the health food store or health food section of the grocery store.  You can do it yourself in a food processor too, but you’ll never get them to grind as fine as the ones you can buy, and you have to be very careful not to over heat the almonds… if they start to realease their oils, your mix will turn to almond butter.  Some report adding a little flour to the almonds as they grind works well to absorb any oil that might be released.  Keep your almonds cold too, pulsing instead of processing constantly.  I might be beneficial to put the almonds in the fridge to chill between grindings too.

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Posted: 11 January 2008 06:56 PM   [ Ignore ]   [ # 2 ]
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Thanks Patrincia…I’ll buy the almond flour…so silly that I didn’t realize that almond flour would be ground almonds.

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Posted: 11 January 2008 07:01 PM   [ Ignore ]   [ # 3 ]
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I forgot to mention that almond flour is made by grinding blanched almonds… just in case anyone wants to try making it themselves. 

Also, be warned - almond flour is very pricey!

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Posted: 11 January 2008 07:08 PM   [ Ignore ]   [ # 4 ]
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but of course it is…and I only need a little bit…perhaps I’ll try to grind my own.  Lets not forget the maple sugar debacle…

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Posted: 11 January 2008 07:20 PM   [ Ignore ]   [ # 5 ]
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hahaha - that was funny.  You might be able to buy just the amount you need at the health food store (if they sell it in bulk).  Good luck!

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Posted: 11 January 2008 11:18 PM   [ Ignore ]   [ # 6 ]
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once ground almonds stale quickly so be sure to freeze them. i grind my own by starting with sliced almonds. that way they don’t turn to paste. they must be room temperature and if the recipe also calls for flour, use some of it to process with the almonds to absorb the oils and keep them from getting pasty if you want to have them powder fine.

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Posted: 12 January 2008 07:51 AM   [ Ignore ]   [ # 7 ]
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Rose:
Thanks for the info!  I won’t be making this recipe for a couple of weeks but I will store info in the memory banks…you are the best!

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