Previously, I wrote about making almond meal from the leftovers of making almond milk. If you would prefer to skip the almond milk and just make the almond meal, then below is one way of doing it.
The yield is approximately 1:1 – if you grind 1kg of almonds, you will get 1kg of meal, with maybe a tablespoon or so of courser meal that you can either eat or not worry about and add to the fine meal.
If you prefer, you can skin the almonds by blanching them. Submerge them in boiling water for a minute before dunking them quickly in ice water to cool. Then pinch the skins off, dry and process as below.
I admit, I don’t bother with the skinning– leaving the skin on makes this a very quick task (just a few minutes – and who needs the extra work?) and it’s more nutritious.
If you ‘over grind’ your almonds, you will get almond butter, which may or may not be a bad thing.
As a cost comparison: I purchased raw almonds at $14.98 per kilo. Looking at the packets of almond meal, the cheapest (homebrand) was selling at $17 a kilo and the ‘brand’ brands were between $26 and $43 a kilo.
- In a blender, food processor or nut grinder, grind up your almonds until they resemble a fine meal.
- Place a mesh sieve over a bowl and sieve the almond meal. Return any course meal to the blender for further grinding.
- Store the almond meal in an airtight container in the fridge or freezer.
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