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Making almond flour with whole almonds is totally doable at home, and it only takes two simple steps: blanching the almonds to remove their skins and grinding them into a fine powder.
If you’ve been wondering how to make almond flour with whole almonds because store-bought bags feel pricey, you’re in the right place.
It’s fresher, cheaper, and you control exactly what goes in.
The trick is knowing how to make almond flour with whole almonds without ending up with almond butter instead.
In this post, we’ll walk through how to make almond flour with whole almonds, from blanching to storing, plus the mistakes that ruin most homemade batches.
Let’s get to it.
How to Make Almond Flour with Whole Almonds
Here’s the full process for making almond flour with whole almonds, step by step:
1. Blanch the Whole Almonds First
The first step in making almond flour with whole almonds is removing the skins.
Whole almonds with skins on will grind into a darker, coarser flour with a slightly bitter taste.
So bring a pot of water to a boil, drop the almonds in, and let them sit for about one minute.
Drain them and rinse with cold water, then pinch each almond between your fingers.
The skin should slip right off.
2. Dry the Almonds Completely
This is the step people skip when making almond flour with whole almonds, and it’s the one that matters most.
Any moisture left on the almonds will turn your flour into a pasty clump.
Spread the blanched almonds on a baking sheet and pat them dry with a clean towel.
For extra insurance, let them air-dry for a few hours or pop them in a low oven at 200°F for about 10 to 15 minutes.
Just make sure they’re cool before grinding.
3. Grind in Short Pulses
Now for the actual grinding.
Add the dried almonds to a food processor or high-speed blender, about one cup at a time.
Pulse in short bursts of 5 to 10 seconds, scraping down the sides between pulses.
When you make almond flour with whole almonds, the biggest risk is over-processing.
Keep pulsing until you get a fine, powdery texture that looks like cornmeal.
The moment it starts looking oily or clumping, stop.
4. Sift for a Finer Texture
For baking, a finer almond flour works best.
Sift your freshly made almond flour through a fine-mesh sieve.
Return any larger bits to the processor and pulse them again.
This extra step makes almond flour from whole almonds bake closer to the store-bought version.
Tips for Making Almond Flour with Whole Almonds
Here are a few pointers that make the process smoother:
1. Use the Right Equipment
A food processor or high-powered blender is essential when making almond flour with whole almonds.
A regular blender tends to leave chunks and overheat before you reach a fine grind.
2. Never Grind Warm Almonds
If you toasted or dried your almonds, let them cool completely first.
Warm almonds release their oils faster, which turns almond flour into almond butter in seconds.
3. Work in Small Batches
Overfilling the processor is another common mistake.
One cup at a time gives you an even grind and keeps the blades moving freely.
It takes a little longer, but the results are worth it.
How to Store Homemade Almond Flour
Homemade almond flour from whole almonds won’t last as long as the commercial stuff, so store it right:
1. Keep It Airtight
Transfer your almond flour to a sealed jar or airtight container.
Moisture and air are its biggest enemies.
2. Refrigerate or Freeze for Longer Life
Almond flour made with whole almonds keeps for about a week in the pantry.
For longer storage, stash it in the fridge for up to a month or the freezer for up to six months.
Just let it come to room temperature before baking with it.
So, How Do You Make Almond Flour with Whole Almonds?
You make almond flour with whole almonds by blanching them to remove the skins, drying them completely, and grinding them in short pulses until fine.
It’s a simple process, but the details matter.
Dry almonds, small batches, and a watchful eye on that food processor will give you fresh, fine almond flour every time.
Hope this post has helped you learn how to make almond flour with whole almonds and given you the confidence to skip the store-bought bags for good.