How Do You Make Blanched Almond Flour

To make blanched almond flour, you start by removing the skins from almonds before grinding them into a fine powder.
 
This process gives you a light-colored, super-fine flour that’s perfect for macarons, cakes, and other delicate bakes.
 
If you’ve ever wondered how do you make blanched almond flour at home, it’s actually simpler than you might think.
 
You just need raw almonds, a pot of boiling water, and a good blender or food processor.
 
In this post, we’ll walk through how to make blanched almond flour step by step, including the blanching process, drying tips, and how to grind it to the right texture.
 
Let’s get into it.
 

How Do You Make Blanched Almond Flour?

Making blanched almond flour comes down to three main steps: blanching, drying, and grinding.
 
Here’s how each stage works.
 

1. Blanch the Almonds to Remove the Skins

The first step in making blanched almond flour is removing the brown skins from the almonds.
 
Bring a pot of water to a rolling boil and drop your raw almonds in.
 
Let them boil for about one minute, no longer, or they’ll get soggy.
 
Drain the almonds and immediately transfer them to a bowl of ice water to stop the cooking.
 
After a minute or two, the skins will slip off easily when you pinch each almond between your fingers.
 
This blanching step is exactly why blanched almond flour is lighter in color and finer in texture than regular almond flour.
 

2. Dry the Almonds Completely

Once the skins are off, you need to dry the almonds thoroughly before grinding them to make blanched almond flour.
 
Spread the blanched almonds in a single layer on a baking sheet lined with a towel or parchment paper.
 
Pat them dry with another towel, then let them air dry for at least 24 hours.
 
You can also speed things up by drying them in the oven on the lowest setting for a few hours.
 
Just be careful not to roast them, because you want raw blanched almonds for making blanched almond flour, not toasted ones.
 
If any moisture is left, your flour will clump and turn into almond butter instead of a fine powder.
 

3. Grind the Almonds Into Fine Flour

Now comes the grinding step, and it’s the part that determines how good your blanched almond flour turns out.
 
Add the dried blanched almonds to a high-speed blender or food processor in small batches.
 
Pulse in short bursts rather than letting it run continuously, so the almonds don’t heat up and release their oils.
 
Sift the ground almonds through a fine mesh sieve, and regrind any larger pieces that don’t pass through.
 
Keep repeating this until you have a soft, powdery blanched almond flour that looks like fine cornmeal.
 
One cup of whole blanched almonds yields roughly one cup of blanched almond flour, so plan your batches accordingly.
 

Tips for Making the Best Blanched Almond Flour

Getting the perfect batch of blanched almond flour is all about a few small details.
 
Here’s what to keep in mind.
 

1. Never Over-Process the Almonds

The biggest mistake when making blanched almond flour is grinding too long.
 
Almonds contain natural oils, and once those oils heat up, the flour turns into a sticky paste.
 
Pulse in short bursts and stop as soon as you see a fine powder forming.
 

2. Sift for a Finer Texture

Sifting is what separates a decent blanched almond flour from a bakery-quality one.
 
A fine sieve removes any gritty bits and gives you that soft, airy texture you need for macarons and sponge cakes.
 

3. Store It Properly

Homemade blanched almond flour doesn’t last as long as store-bought, so store it right.
 
Keep it in an airtight container in the fridge for up to two months, or freeze it for up to six months.
 
Bring it to room temperature before baking so it behaves the same as fresh blanched almond flour.
 

Blanched Almond Flour vs. Regular Almond Flour

The main difference between blanched almond flour and regular almond flour is the skin.
 
Regular almond flour is ground with the brown skins still on, which gives it a speckled look and a slightly coarser texture.
 
Blanched almond flour, on the other hand, is made from skinless almonds, so it’s pale, fine, and much more uniform.
 
That’s why recipes like macarons and light vanilla cakes specifically call for blanched almond flour, since the skins would darken the color and add a heavier flavor.
 
Both work in most baking, but when a recipe says blanched, it’s usually for a reason.
 

So, How Do You Make Blanched Almond Flour?

You make blanched almond flour by boiling raw almonds briefly, slipping off their skins, drying them completely, and grinding them into a fine powder.
 
It takes a little patience, but the result is a fresh, light, bakery-quality flour you made right in your own kitchen.
 
Just remember to dry the almonds fully, pulse in short bursts, and sift for that soft, fine texture.
 
With these steps, you’ll know exactly how do you make blanched almond flour whenever a recipe calls for it.