K, there is an easy way and a harder way to do this.
The first time I made almond flour, I did it the hard way.
It was a pain in the bum. I blanched the almonds in boiling water for a couple minutes, peeled the skins off, threw them in the blender and pressed “go.” The whole “peel the skins off thing” was a royal pain.
Skinless almonds in the blender…
Another view…
Press “go” on the blender, and there you have it….Homemade Almond Flour! Woo hoo.
I like to keep this in an airtight container in the fridge. It will last about 3-4 weeks in the fridge or a couple months in the freezer.
K, now for the easy way.
Just use slivered almonds instead of blanching and peeling them!
Love it! Works like a charm.
