Almond flour, unlike plain wheat flour, has a tart, spicy taste. It makes excellent desserts and pastries. You can cook such flour at home, and we will tell you how to do it.

The main product is the almond. Its amount comes from what you are going to cook and how much flour you may need.

How to make almond flour:

1. First you need to remove the husk.
2. We wash the nuts under the tap, transfer them to a deep bowl and pour boiling water over them.
3. After 5 minutes, drain the water and remove the thin peel from the hot nuts.
4. We heat the pan on the stove, load the nuts there and cook for 2 minutes. The surface of the dish must be dry. Stir the almonds constantly so they don't burn. Wait for the contents of the pan to cool down.
5. Close them in the freezer for 20 minutes.
6. Grind the nuts in a coffee grinder or blender. To prevent future flour from sticking together, grind it together with powdered sugar.
7. Load nuts in handfuls in several approaches. Turn on the blender for 30 seconds.
8. We pass the resulting flour through a sieve. Grind the remaining pieces in the sieve again.
9. It is better to harvest flour in advance and store it in jars.

Almond flour cookies: recipes

Try adding almond flour to the recipe for homemade cookies, and you will feel how the taste will immediately change, become refined and tender.

French Macaroon Cookies

You will need:

• white sugar - 80 gr;
• almonds - 130 gr;
• two eggs;
• vanilla sugar - 40 gr;
• salt - 5 gr.

We prepare in stages:

1. We prepare almonds according to the above instructions. Grind it into flour without lumps.
2. Pour the squirrels into a separate bowl, pour salt to them. Beat the mass with the addition of granulated sugar until it is completely dissolved. Then add vanilla sugar and process the mixture until hard peaks form.
3. Pour the almond flour and mix, making sure that the foam does not settle
4. The resulting dough is divided into three parts. Prepare food coloring in two colors.
5. Pour blue dye into the first bowl with the dough, red into the second, dry cocoa into the third.
6. We collect dough of different colors in a pastry syringe and squeeze it onto a baking sheet covered with parchment. Should be a small circle. We fill the whole pan with them.
7. We heat the oven strongly, then turn it off and put the cookies in it for half an hour.
8. Combine couverture with whipped cream and close in the refrigerator for 30 minutes.
9. Put another on one colored dough round, placing a layer of filling between them.
10. A delicious and beautiful dessert is ready. Happy tea.

Oatmeal baking

Such cookies are especially pleasant to eat at breakfast, washed down with milk or kefir.

Main products:

• salt - 6 gr;
• one egg;
• a piece of butter - 170 gr;
• almonds - 10 gr;
• baking powder for dough - 5 gr;
• oat flakes - 190 gr;
• almond flour - 100 gr;
• brown sugar - 70 gr.

How to make almond flour cookies:

1. Grind 140 grams of oatmeal in a blender bowl. The rest we will use in its entirety.
2. Combine almond flour, salt, crushed oatmeal and brown sugar in one bowl.
3. Pour the chicken egg and shift a piece of melted butter. We form dough from the mixture.
4. Add whole grains and stir.
5. Spoon the balls of dough onto the parchment paper laid out on a baking sheet.
6. Press an almond into each cookie.
7. We bake for 25 minutes in the oven, heated to a temperature of 170 degrees.
8. We cool the delicacy and serve it to the table.

How to make amaretti cookies

This dessert is the perfect complement to aromatic coffee for breakfast.

Recipe Ingredients:

• chopped almonds - 390 gr;
• three chicken proteins;
• sugar - 80 gr.

Step by step preparation:

1. Turn on the oven in advance, let it warm up to 150 degrees.
2. Line a baking sheet with baking paper
3. In a food processor, turn the peeled almonds into flour.
4. Pour sugar into it and grind for 15 seconds.
5. Add the egg whites and continue beating until a soft dough forms.
6. Scoop out the batter with a teaspoon and place on parchment paper.
7. Cooking cookies in the oven for 25 minutes.
8. Cool the dessert and serve it with tea.

Delicious treat with honey

You will need:

• a pinch of salt;
• sesame - 35 gr;
• almond flour - 0.15 kg;
• nut paste - 100 gr;
• baking powder dough - 3 gr;
• honey - 125 gr.

Step-by-step instruction:

1. Combine salt, almond flour and baking powder in a large bowl.
2. Pour honey into a separate bowl and add nut paste to it, mix.
3. Now we combine the contents of both bowls and mix the mixture first with a fork.
4. A thick soft dough should form.
5. Tear off the dough in small pieces from the kolobok and form small balls out of them, no larger than a walnut.
6. Pour sesame seeds in a saucer and roll dough products in it.
7. Lay out on parchment paper. We flatten each of them with the bottom of the cup from above to a thickness of 0.5 cm.
8. We bake in the oven, heated to a temperature of 170 degrees for 15 minutes.
9. Carefully remove them from the baking sheet onto plates and serve cooled for tea. Bon Appetit!

Almond Chocolate Cookies

Grocery list:

• water - 18 ml;
• powdered sugar - 310 gr;
• dark chocolate - 100 gr;
• egg whites - 4 pcs.;
• dry instant coffee - 7 gr;
• peeled almonds - 130 gr;
• wheat flour - 50 gr;
• cocoa powder - 200 gr.

Cooking step by step:

1. Pour the whites into the bowl and turn them into foam using a mixer.
2. Pour the icing sugar through a sieve and mix.
3. We combine cocoa, wheat flour, dry coffee in a separate bowl, pour water and mix the mass with a mixer for about 5 minutes.
4. Grind the chocolate pieces and peeled almonds in a blender or in a food processor.
5. We combine the proteins, cocoa mixture and ground almonds in a common bowl and mix.
6. We spread a teaspoon of lumps of the resulting dough on a baking sheet. Line a baking sheet with parchment paper first.
7. It remains to bake them in an oven heated to 180 degrees for 15 minutes.
8. salt - 2 gr.

How to make almond flour sponge cake:

1. Pour 120 grams of granulated sugar into the yolks and beat them. Add water, oil and vanilla.
2. Continue whisking the mixture until a thick mass forms.
3. In a separate bowl, combine starch, almond and wheat flour, baking powder.
4. Add the loose mixture to the yolk mass. Mix everything.
5. Pour salt into the egg whites and shake with a mixer. Pour in 105 grams of sugar and continue to work the proteins to strong peaks.
6. Gradually combine a mass of yolks with proteins.
7. Grease baking paper with oil and line a baking dish with it.
8. Pour the resulting airy dough into a mold and put it in a preheated oven.
9. Baking time - 40 minutes. The oven temperature is 170 degrees.
10. We put the finished biscuit in the refrigerator for 5 hours. After that, you can make a cake or pastries out of it. Happy tea!

Almond flour cookies are a gourmet treat. Tender and delicious, just melts on the tongue. A treat for bachelorette parties. Ladies love this delicacy very much. A small cup of coffee and a couple of cute cookies, and I'm not with you, I'm on a cloud of bliss and pleasure. Let the whole world wait... and when the last drop of coffee and the last crumb of cookies is gone, I will be with you again...

We will need the white of one large egg, sugar, powdered sugar, almond flour and food coloring to give the liver a glamorous color.

Sift almond flour with powdered sugar to remove all large particles. I use ready made flour.

Beat egg white with sugar until stiff peaks. With a spatula, fold in the almond flour and powdered sugar. Add dye if desired.

The dough should flow a little. Put the finished dough into a pastry envelope and deposit on a sheet in the form of small circles with a diameter of 3 cm. The cookies will spread a little during baking, but not much. Dry the cookies in the oven at 120 degrees for 90 minutes. In convection mode, preferably.

Ready-made almond flour cookies move well from baking paper. This is a sign of readiness.

Serve as soon as the cookies have cooled.

I'll put it in a box and...

I'm going to my friend's for coffee! She is a big fan of macaroons! Bon Appetit.

Today I will tell and show you how to make almond flour at home. In fact, this valuable and expensive product is powdered sweet almonds. The use of almond flour in cooking is not limited to the preparation of the famous macaroons cakes - it produces amazing biscuits, marzipan, desserts, as well as a delicious filling for various homemade pastries.

It must be said that the cost of finely ground almond flour for many (and for me personally) is prohibitively high, and it is difficult to buy it. This product is much more expensive than the nuts themselves, even when peeled! But if you want, you can easily make your own almond flour. In this case, it is not even necessary to peel the nuts - then you get a brown almond flour. It can be used in the preparation of muffins, biscuits and chocolate macaroons.

But in this recipe, I will show you how to peel almonds and get flour. I make it for baking muffins and biscuits, so I dry the nuts to a slightly ruddy state - then the flour has a richer almond flavor. If you need snow-white (with a subtle creamy tint) almond flour, peeled nuts need to be dried at room temperature for quite a long time - about a week.

Ingredients:

Cooking step by step with photos:

To make almond flour at home, in addition to the nuts themselves (use the quantity as needed), we need some plain water. Almonds, naturally, we use raw sweet. In addition, you can not do without a coffee grinder, in which we will grind the dried nuts into flour.

Pour the nuts into a suitable bowl and pour boiling water so that the liquid completely covers the almonds. Leave for 10-15 minutes to cool the water a little.

Then we drain the water. Thanks to the warm "bath", the nut skin swelled and moved away from the nucleoli.

Now you can peel the almonds. This is done very simply and quite quickly - we hold the nut between the fingers of one hand, pick off a piece of skin with the other and simply press on the nut. Just be careful: almond kernels are slippery, they literally pop out of the skin and can fly far away.

Next, the peeled almonds need to be dried. As I said above, drying methods can be different. If you need white flour, dry the almonds at room temperature for about a week - the time depends on the humidity in the room. To do this, lay out the nuts on a tray, which is pre-lined with paper towels or napkins. Cover the top with napkins in one layer and remove. The next day, transfer the nuts to new napkins and so on. You can also dry the almonds quickly in a pan, in the oven (as I do), or in the microwave if you're comfortable with the creamy hue of almond flour. Preheat the oven to 100-150 degrees and lay out the peeled nuts on a baking sheet. Turn the almonds from time to time so that they do not burn, then let cool. In a hot frying pan or in the microwave, the nuts are dried for only a couple of minutes, but they must be constantly stirred so that the almonds do not burn.

Here, too, there are subtleties and nuances that should not be neglected. First of all, you need to grind almonds in small portions and not for long. It is best in pulsating mode, which is with stops, shaking the coffee grinder. The fact is that when the nuts are heated (the coffee grinder knives get very hot during the grinding process), oil will begin to be released, which can cause the flour to stick together in lumps. In addition, some cooks recommend grinding almonds together with powdered sugar (if the addition of this product is provided in the recipe with almond flour) - then the likelihood of clumping is minimized.

25/02/2015 30/03/2015

Using Almond Flour in Gluten Free Baking

Almond flour is the most common and widely used nut flour, both in specifically gluten-free baked goods and for the preparation of delicious and especially delicate cookies, cakes and other confectionery products. In recent years, almond flour, as well as other nut, seed, and coconut flours, has gained particular popularity as one of the main baked ingredients in the Paleo diet, which eliminates not only gluten-containing cereals, but also all other cultivated grains. .

If you look at the chemical composition of almonds, you can understand why replacing ordinary flour from any, not just wheat grain, improves both the taste and consistency of the product. Almonds contain approximately 20% protein and 53-55% fat. The use of almond flour thereby proportionally increases the protein and fat content of the finished product. As a result, biscuits and muffins baked with almond flour will never be dry or crispy. In a simple approximation, an almond biscuit, in taste and softness, will resemble baking on eggs with the addition of butter. Therefore, when baking using only almond flour, and without adding grain flour, I never add extra fat to the dough. Even in the traditional frazipan recipe, I prefer to add cottage cheese or fruit purees instead of butter. In my opinion, such a technique leads to the enrichment of baking with a well-digestible complete protein in the case of cottage cheese, and an increase in the nutritional value of the product. The addition of purée from various fruits, among them apples, plums and pears, enhances the taste of the frangipane filling and makes the consistency of the filling fluffy and tender.

However, be aware that the name "almond flour" may give rise to a false impression of a possible replacement of wheat flour with nut flour, in a weight or volume ratio of 1:1. This is unfortunately not the case. No matter how finely the almonds are ground, their particles are much larger than in ordinary flour. This results in the almond flour not absorbing the same amount of the liquid ingredients of the recipe, and the ratio we are used to when using wheat flour changes significantly. The amount of liquid, and therefore the density of the dough before baking, also depends on how the almonds are ground. The larger the particles, the less they are able to absorb moisture. Using the same amount of almonds by weight, coarse and finely ground, can lead to different baking results.

In order to obtain consistent and reproducible results when baking with almond flour of different origins, always sift the flour through a sieve with the same mesh size. Almond flour is very popular in Australia, it is available in any supermarket and is not much more expensive than other types of gluten-free products, especially quinoa flour, tapioca flour, chia seeds.

Approximately one third of the content of a commercial package of almond flour does not pass through a sieve when sifted, and the flour must be ground and sieved after sieving. Sometimes I grind whole nuts with the skin on. And always the process turns out to be 2-step. Grinding, sifting, and additional grinding of the residue.

If, for one reason or another, almond flour is not available and it is necessary to make flour from unpeeled almonds, I highly recommend a wonderful article with all the details of the process in photographs, and a detailed description of all stages on Victoria's blog victoriacooking.wordpress.com .

Very often, almond flour is used in a mixture with other grain flour. This is usually rice flour, but almonds will give excellent results with both buckwheat and millet flour. Recently, recipes for regular, or sweet bread, with a mixture of almond and coconut flour have become very popular in the blogosphere. Coconut flour should not be confused with finely ground coconut. They differ in taste, content of proteins, fats and carbohydrates, and behave completely differently when baking.

Almonds are also widely used to decorate products, most often for sprinkling the surface of cakes and cupcakes before baking. Used almonds sliced ​​​​in the form of petals or columns. After cooling, the product is usually sprinkled with powdered sugar.

In my opinion, one of the most interesting, unusual in terms of intensity of taste and tenderness of a biscuit, are cupcakes and cakes baked on the basis of mashed boiled oranges and almond flour. I have been baking these cakes for a long time, and with different variations of the recipe. All of them are unusually tasty, easy to prepare, where the longest procedure is the preparation of mashed oranges boiled whole with the peel. These cakes or muffins do not need any cream. They are so juicy and soft that the cream will only spoil them.

Almond flour has a special place in grain-free baking, where almonds are often the only dry ingredient in the recipe. Even in such conditions, you can bake a surprisingly delicious cupcake. The photo below shows an apple almond cake with raisins and cinnamon, baked without sugar, using honey and boiled applesauce.

Almond cookies have been one of the most popular all over the world for a long time. Many countries have even come up with their own names for it. So, in France, almond flour cookies are called "macaroni", and in Italy - "amaretti". Today we decided to offer you several options for preparing this wonderful dessert.

Simple macaroons: photo, recipe

If you want to please yourself and your loved ones with delicious pastries with an original almond flavor, then prepare the following products: 120 grams of chopped almonds or almond flour, 230 grams of sugar, three eggs (we will use only proteins) and 30 grams of wheat flour. As you can see, for cooking we need only four ingredients.

Instruction

Mix sugar with almond flour or chopped almonds. Separate the egg whites from the yolks and add to the flour. We beat. We put the dough in a water bath and heat it to a temperature of 40-50 degrees. It should thicken slightly. When the dough is hot, add flour to it and mix well. We cover the baking sheet on which you plan to bake your almond cookies with parchment paper and place the dough on it from the pastry bag. Be sure to leave a distance of a few centimeters between the cookies. We bake our dessert at 180 degrees for a quarter of an hour. Cool the finished cookies and serve. Bon Appetit!

Macaroons: Yulia Vysotskaya's recipe

Many residents of our country are well aware of the TV presenter Yulia Vysotskaya, who in her TV show, as well as on her website, tirelessly acquaints all those interested with the intricacies of cooking a variety of dishes. The almond biscuit was no exception. About how Yulia Vysotskaya proposes to cook it, we will learn further.

Ingredients

So, we propose to find out what we will make macaroons from (recipe by Yulia Vysotskaya). Ingredients: chopped almonds - 250 grams, sugar - 120 grams, powdered sugar - 140 grams, corn flour - 100 grams, three eggs (we take only proteins), the zest of one orange (it must be finely grated), wheat flour - three tablespoons spoons, baking powder - one and a half teaspoons.

Cooking process

First, let's take a test. Pour sugar into a small saucepan, pour 40 milliliters of water into it and cook caramel syrup. In a deep bowl, mix the almonds with zest and wheat flour. Pour in the caramel syrup and stir until coarse crumbs form. We remove the bowl in the refrigerator for two hours. After that, turn on the oven at 110 degrees and continue to cook the dough. Whisk the whites with 120 grams of powdered sugar and add them to the chilled almond-sugar mass. Add baking powder and mix. We combine cornmeal with the remnants of powdered sugar, form cookies with a spoon and roll them in this mass. Grease a baking sheet with oil or cover with parchment paper. We spread cookies on it and send it to the oven. It should be baked for about 40-45 minutes. Cool the finished almond cookies a little and remove from the baking sheet. It turns out crumbly, tasty and has a pronounced citrus aroma.

Traditional macaroons from France

This dessert is known not only in its homeland, but also around the world under the name "macaroni". He successfully competes with croissants for the title of a symbol of France. This bright cookie in its structure resembles a meringue. It consists of two halves, which are glued together with cream or jam. There are many variations on how to make traditional French macaroons. We invite you to meet one of them.

Products

French macaroons, the recipe of which we offer you, involves the use of ingredients from the following list: powdered sugar or fine crystalline sugar - 275 grams, almond flour - 125 grams, boiled water - 50 milliliters, 100 grams of egg whites (3-4 eggs), dry protein - three grams and food coloring at your discretion. Please note that it is necessary to strictly adhere to the proportions indicated in the recipe. Therefore, for the accuracy of measurements, it is best to use an electronic kitchen scale.

Cooking instructions

Please note that this almond flour cookie is made in several steps. So, egg whites are recommended to be preliminarily kept for a couple of days at room temperature. Also, if you do not have almond flour, you should prepare it in advance. This can be done by grinding the almonds into powder, sifting and leaving to dry for 6-7 days. So, when you have all the necessary ingredients at hand, you can start making cookies.

Pour 150 grams of sugar with water, put on fire and cook the syrup. At the same time, we combine the egg whites with dry protein and beat with a mixer at low speed, gradually falling asleep the remaining sugar until peaks form. When the syrup is heated to a temperature of 115 degrees, remove it from the heat and pour it into the proteins. Mix until a homogeneous consistency. Add almond flour in two parts to the dough, mixing thoroughly. Then, if necessary, tint the mass with food coloring. We cover the baking sheet with a double layer of parchment paper, foil or a special silicone mat. We transfer the resulting dough into a pastry bag and place circles of about 2 centimeters in diameter on a baking sheet. Be sure to leave enough space between the future cookies, as they will increase in size during baking. Leave the pan at room temperature for an hour. If bubbles appear on future pasta at this time, you should lightly pierce the dough with a toothpick. Our almond cookies should be sent to the oven when it is covered with a thin crust and will not stick to your finger when you touch it. We bake our dessert at 150 degrees for about 12-15 minutes. We cool the finished pasta and fasten it together with your favorite cream, jam or jam.

Cookies "Tuile"

The recipe for this interesting pastry was also presented by the famous TV presenter Yulia Vysotskaya. To prepare this almond biscuit, we need: fine sugar - 150 grams, chopped almonds - 120 grams, wheat flour - 50 grams, three egg whites (and they should be placed in the refrigerator in advance), one yolk, one tablespoon of powdered sugar and cream oils, as well as sea salt - a pinch.

Almond cookies, the recipe of which we offer you, begin to cook by whipping cold proteins with a pinch of salt. You should get a dense foam. In a separate bowl, beat the egg yolk with sugar. We fall asleep flour and introduce whipped proteins. Continue beating and gradually add the almond flakes. We cover the baking sheet with baking paper or grease with oil and spread the dough with a spoon, forming thin cakes. Cookies should be baked for six to eight minutes in an oven preheated to 200 degrees. Still hot ready-made cakes are laid on a rolling pin. Thanks to this, after solidification, they will acquire an interesting curved shape. Sprinkle the finished dish with powdered sugar and enjoy its taste.

Almond orange cookies

This delicious dessert will not leave anyone indifferent. So even ladies who follow a strict diet will not resist the temptation to try such pastries. We invite you to learn how to make these tiny delicious macaroons. The calorie content of such a dessert will be about 400-420 kilocalories per 100 grams of product. In this case, the weight of one product is about 30-35 grams.

So, if you decide to cook such a dessert, then make sure that the following ingredients are available in the kitchen: almond flour - 180-200 grams, 100 grams of granulated sugar, one egg, zest from one orange, five drops of vanilla essence and a little powdered sugar for sprinkling. If you don't have almond flour, it's very easy to make your own. So, for this you need to scald, peel, and then chop the almonds in a blender.

So, let's move on to making cookies. To begin with, grind the zest on a grater. Then beat the egg with zest and sugar. We fall asleep part of the almond flour and add the essence. We mix. Add the rest of the flour and knead the dough. It should have the consistency of a thick porridge. Form small balls of dough with your hands. Pour powdered sugar into a shallow bowl and roll future cookies in it. We cover the baking sheet with parchment paper and lay out the balls, leaving a distance of several centimeters between them. We bake our dessert for about a quarter of an hour at 170 degrees. We cool the finished almond-orange cookies, serve on the table and enjoy the great taste and aroma. Bon Appetit!