Ingredients
- 10 oz. slivered raw almonds or whole almonds
Preparation
Step 1
Grind almonds on high in a food processor about 3 minutes, until they’ve reached a grainy, flour-like consistency.
You want to make sure you watch the food processing process closely. You want the slivered almonds to convert to flour, not butter. If you let the food processor run a bit longer than say 20 seconds, you will no longer get almond flour…you will start seeing your almonds convert to butter. And honestly, for almond butter I recommend you use whole almonds instead of slivered ones. Whole almonds make the butter taste richer and its consistency is better. So watch out and make sure you get a floury consistency; 15-20 seconds of food processing the slivered almonds should do the trick. Use your best judgment.
Almond flour can be stored in an airtight container up to 1 week on the counter or several months in the freezer.
HELPFUL TIP:
For the absolutely smoothest and most flour-like consistency, start the almonds by grinding them in a food processor and then run them {in small batches} through a coffee grinder. This is good for recipes where a smoother texture is expected, as with cookies, but we honestly don’t do this very often ourselves!
140 Calories/12g Fat/5g Protein/3g Fiber/2g Net Carbs