do you know how to make almond flour?

do you know how to make almond flour from raw almond or roasted? do you need to roast the almonds first before blend to almond meal/flour? if you have low carb almond cookies recipe will be much appreciated. Thanks!

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7 comments a "do you know how to make almond flour?"

use a nut cracker.

about.com -look up low carb -watch out that you get to the actual site-not the many ads on the page-join the forum -you get all kinds of recipes for low carb bread etc I get almond flour at Trader Joes very good price.If you like experimenting, try using beaten eggs,some oil, almond flour, splenda , almond flavoring, maybe some baking powder, and bake on parchment paper or a silicone mat .OR try making it in a quesidilla maker/waffle maker or arepa maker(look it up oster brand)That’s what i do.If you prefer exact measurements go to that website-free. Making it can be challenging as it can be ground up in a grinder but it will quickly turn into almond butter.Also book stores have lots of low carb cookbooks on reduced price as many people are still on the low fat high carb fad-getting heavier and more cravings many times.remember sugar is the new fat

Go to food channel network and look up almond.

You can make almond flour by blending blached almonds in a food processor. It works best if you do small amounts at a time.

Oh, and here’s a few recipes for the low-carb almond cookies. I haven’t tried them but they sound pretty good.

Use your food processor to chop finely your almonds. Don’t forget to freeze almonds or any nuts before chopping, otherwise they turn to butter. No, you don’t need to roast the almonds. Here are some recipes that turned out well for me:

t = teaspoon, T = tablespoon, c = cup

BASIC COOKIE RECIPE
2 1/2 cups almond flour
1 1/2 cups splenda
1 t guar or xanthan gum
1 cup butter, soft
1 egg
1 1/2 t baking powder
1 t vanilla
1/4 t salt

Mix all ingredients in mixer until blended. Divide into 4 bowls and flavour according to your tastes. Refrigerate at least 4 hours before baking. Make cookies by forming dough into 1/2″ balls, placing on cookie sheet. Dip bottom of a glass in splenda (or splenda/cinnamon) mixture and flatten balls. Bake at 375 8-12 min, until lightly browned.

Total: 77 carb (54 NET carbs). (Supposed to get 12 dozen cookies, but I got much less so I didn’t figure “per cookie” carb count)

Flavouring: add 1 t extract to each portion. For chocolate, add 1 oz melted unsweetened chocolate to one portion and additional T of Splenda (add .25 carbs for chocolate).

ALMOND CHOCOLATE DIPPED COOKIES
2 cups ground almond flour – I just grind my own so it is not so fine as Bob’s
1/2 c splenda
4 Tablespoons butter, softened
1 t vanilla
1 egg
1 dash Stevia Plus
45 raw whole almonds
2 1/2 Eat Well Be Well sugar free chocolate bars totally 3.2 oz of chocolate
(this chocolate has No sugar alcohols – lots of fiber and only 2 net carbs per bar – I don’t eat anything with sugar alcohols in it)

Preheat oven to 325 degrees. Combine all the ingredients and mix well with a hand mixer. Use a 1/2 Tablespoon measuring spoon and form into balls and place on a sprayed cookie sheet. I put 15 cookies per pan. Push one whole almond into the middle of each cookie and cook for 15 to 20 minutes until slightly browned on top. After cookies have completely cooled, melt chocolate in a microwave bowl and dip each cookie – just the bottom of the cookie – into the chocolate. Some of my almonds fell out of the cookie when I did this, so I just used a little chocolate to keep them in place. Then I store them in the freezer.

Makes 45 cookies, each with 64 calories, 5.89 fats, 2.28 carbs, 1.5 fiber, 1.57 proteins

CREAM CHEESE NUT FLOUR COOKIES
8 oz Cream Cheese, softened
1/2 cup Butter, softened
2 cups Almond flour or any nut flour
3/4 cup Splenda or equal liquid sweetener
1 cup chopped nuts

Cream butter & cream cheese. Mix in the rest. Bake at 350 for 8-10 min. on greased cookie sheet. I used the mini-muffins tins the author recommended. She also says you can top these with sf jelly but I chose not to. I used 1/2 almond flour & 1/2 pecan meal. 2 T Fiberfit for sweetener and walnuts were my chopped nut. That’s because this is what I had in the house.
Makes 36-40. I got 35 out of my batch.
With granular Splenda:
Per Cookie: 100 Calories; 9g Fat; 3g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs

With liquid Splenda:
Per Cookie: 98 Calories; 9g Fat; 3g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs

POUND CAKE (LINDA SUE’S – VERY GOOD)
1/2 cup butter, softened
4 ounces cream cheese, softened
1 cup granular Splenda or equivalent liquid Splenda
5 eggs, room temperature
1 teaspoon lemon extract
1 teaspoon vanilla
6 1/2 ounces almond flour, 1 1/2 cups plus 2 tablespoons
1 teaspoon baking powder

Cream butter, cream cheese and Splenda. Add eggs, one at a time; blend in extracts. Mix almond flour and baking powder; add to egg mixture a little at a time. Pour into greased 9-inch round cake pan (or 8×4” loaf pan). Bake at 350º 50-55 minutes. (For muffins – 19-20 minutes). I suggest checking the cake after 40 minutes or so because mine was done in less than 45 minutes. Cake will be golden brown and firm to the touch when done. Wait 10 minutes to take it out of pan.
Makes 8 servings. Can be frozen. Good for strawberry shortcake, too.
With granular Splenda: Per Serving: 346 Calories; 31g Fat; 10g Protein; 9g Carbohydrate; 3g Dietary Fiber; 6g Net Carbs
With liquid Splenda: Per Serving: 334 Calories; 31g Fat; 10g Protein; 6g Carbohydrate; 3g Dietary Fiber; 3g Net Carbs

I added the pound cake just in case you were looking for one – this was really good – close to the real deal.

One word of advice: do not abuse “fake sweets”, they will make you fall off the wagon in the end. Source: my own experience.

I doubt that there is a low carb almond cookies recipe out there. Good luck anyway.

To make almond flour…as follows:

1) 1kg almonds (roasted or not according to own preference; frozen to prevent almond oil)

Use a fine bladed grinder (coffee grinder also can) to grind the almonds. Sieve the grounded almonds. Continue to grind up the leftover large bits again until no more large bits are sieved. Freshly made almond flour must be use immediately.

To make almond flour use a food processor and place your almonds inside & process them. Before you do this whatever recipe you are going to use the almond flour in……add some of the sugar from that recipe with the almonds in the food processor and begin processing. This helps to prevent the flour from “caking”. Also, be very cafeful not to allow the almond oil to extrude or it’ll form a paste. This happens if the mixture get too warm or is overprocessed.
As for a low carb. recipe I don’t have one.

Good Luck!!

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