Almond flour at home: cooking recipe, baking recipes
Homemade almond flour is made from natural almond nuts. It has a dense, oily texture and a rich nutty smell. It is used in confectionery for the preparation of gourmet baked goods and desserts. If you want to please your guests with almond pie or gourmet pasta cookies, but you couldn't buy almond powder in the store, then whole almonds will do. You will also need a coffee grinder or powerful blender and step-by-step cooking instructions.
Almond flour at home, its calorie content and BJU
The calorie content of 100 g of the product is 602 kcal.
Almond flour BZHU (g):
| proteins | fats | carbohydrates |
| 25,8 | 54,5 | 13,0 |
In addition to the high content of vitamin E and polyunsaturated fatty acids, flour contains a number of useful substances.
Almond flour (composition):
- B vitamins (1, 2, 5, 6, 9), which strengthen the nervous system, improve the condition of the skin, hair and nails;
- ascorbic and nicotinic acid (B3), which increase immunity, accelerate metabolic processes, normalize the work of the heart muscle;
- beta-carotene, which provides the prevention of eye diseases;
- choline (B4), which lowers cholesterol levels in the bloodstream;
- potassium, calcium, strengthening the musculoskeletal system;
- selenium, magnesium, zinc, participating in cell metabolism and improving metabolism;
- phosphorus, which activates mental activity and physical activity.
Almond dishes are recommended to be included in the menu for insomnia, seizures, nervous tension, visual impairment and anemia.
Step-by-step cooking instructions
So, there are nuts, but almond flour is needed: how to make at home quickly and correctly? The cooking process is not difficult, but you need a good chopper. A harvester, coffee grinder, blender with sharp knives, preferably with a pulsating mode. You will also need an oven and boiling water.
About 85 g of powder comes out of 100 g of nuts. Weight loss occurs as the kernels are peeled and dehydrated in the oven.
Preparatory process:
- The nuts are washed under running water and dipped in boiling water for 2 to 4 minutes.
- Having taken them out of boiling water on a paper or linen towel, they are allowed to dry.
- Peel the skin by pressing on the kernel with your fingers.
- Preheat the oven to 90 degrees or choose the lowest possible setting.
- Spread the nuts in one layer on a baking sheet, place to dry in the oven for 20 minutes.
While the kernels are drying, they must be periodically stirred, panted and turned over so that the pulp dries evenly.
Flour preparation:
- After dehydration, the kernels are transferred to a chopper.
- Turning on the device for 5-7 seconds, grind the contents to a powder state.
- Until the almonds begin to secrete oil, they are sifted into a container through a sieve.
- Large particles are ground again.
Visual instructions are presented in the video:
If the prepared volume of flour is not used immediately, it is placed in a glass jar with a tight lid. The shelf life should not exceed 30 days in a dry place.
Almond flour in baking recipes
Almond flour enhances the smell of baby food. It is added to milk porridge, rolled oats. It is also part of the delicious recipes for European pastries.
French pasta (Macaron)
Dessert is a sweet, airy miniature cookie. It consists of two halves connected with a delicate cream. Almond powder gives it a special texture and taste.
Ingredients:
- 150 g of powdered sugar and sand;
- 150 g almond flour;
- 50 ml of water;
- the white of three eggs;
- gel dye (the required amount is determined according to the instructions or visually according to the color intensity).
The cooking process is described in detail in the video:
Gioconda biscuit
Prepared on the basis of flavored flour and eggs. Unlike a regular biscuit, the Mona Lisa is more elastic. It is because of this that the recipe is used to make rolls, the basis for European mousse cakes and desserts.
Ingredients:
- 50 g almond powder;
- 20 g wheat flour;
- 2 eggs + white 2 eggs;
- 50 g icing sugar;
- 20 g ghee.
Making almond powder at home for incredibly delicious desserts is easy. The process is not time consuming and takes little time. The obtained product differs from the store product in moisture and particle size (industrial has a finer texture), but does not differ at all in taste and nutritional value.