If you are looking for more details, kindly visit almond grinder.
Hi sweet readers ♥
I got a lot of questions from you readers; how you can easily create your own fresh, fluffy almond flour in the comfort of your home.
To make almond flour the old fashion way I use a nut grater;
A Nut grater allows you to make a coarse powder of your favorite shelled nuts.
Like almonds, hazelnuts or pistachio.
I use almond flour a lot when I bake.
For you to grind your own almond flour at home, you will need a nut grater that you can attach to your mixer like the one I have. ( see video)
Or you can buy one, that is not attach to your mixer and use your hand and muscle to do the work.
When you buy ready-made almond flour, manufacturers often use heavy grinders and rolling mills to grind and press the nuts so they don’t turn into a paste.
I know many people use their food processor to make almond flour, and as it might look the same as mine, but when you bake cookies; let say my Norwegian almond cookies using a nut grater versus a food processor, you will notice that the cookies made with the nut grater is more moist and more gooey; and the one made with almond flour from the food processor give a more dryer taste to these cookies.
See the video below how to make almond flour;
For more information, please visit vertical mixer machine.
BTW; If you plan to make almond flour to use for French macarons; I would suggest you use almonds without the skin.
Check back tomorrow i will share a recipe for almond cookies for easter.
Have a beautiful day you all. love Manuela xo
You will have to use a blender, grinding produces nut flour, not nut butter. You normally start from whole nuts, but now you have some preground ones, they should work too.
Be aware that most blenders don't have the power to produce nut butters. If you have a high-powered blender, it is still a hassle, because it is too thick. You have to use enough nuts to have a good flow (at least 500 g in a 2 liter jug), add oil, and use the tamper to get the nuts to move towards the blades. The more oil you add, the easier to do it, but your final product gets runnier. Almond oil would be ideal taste-wise, but a normal neutral oil will be good enough.
You can also add water instead of oil, to make the mix flow easier. You still can't add enough water for it to flow on its own, or you will end up with something more liquid than a paste. The taste is also much different than when adding oil. You can also add both oil and water.
When I got my Omniblend, this video helped me understand the process. However, my own results were never as thin as what she gets there. I don't know if this is because I bought preshelled nuts (which are drier), but I added water to compensate for this, and also used quite a bit of oil.
I don't know how commercial nut butters are made, but I suspect that maybe it is not a blade system, it could be that very fresh nuts are mashed between flat surfaces. That, or there is some blade system which, unlike a home blender, contains something to "feed" the nuts to the blades instead of relying on the blade sucking in the pureed mass.
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