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Blanched almonds, almond flour and raw almonds in a glass plate with three segments.
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5 from 1 vote

How to Blanch Almonds and Make Almond Flour

You can easily learn how to blanch almonds and make almond flour out of them.  In 5 minutes your blanched almonds and in 15 minutes your almond flour will be ready.
Prep Time15 minutes
Total Time15 minutes
Course: how-to
Servings: 1 cup
Author: Meymi

Equipment

  • Saucepan or heat proof bowl

Ingredients

  • 150 grams (1 cup) raw almonds
  • 480 grams (2 cups) water

Instructions

  • You can either blanch almonds on stove or use an electric kettle. Stove method: Let the water boil in a small-medium sauce. Once the water boiled, add the almonds and let them boil for 1 minute. After minute the skin of the almonds will shrivel. Don't boil for more than a minute as the almonds can soften. Remove the saucepan from the heat and drain the almonds from soaking water either using a colander or a strainer and rinse under cold water to let them cool.
    Electric kettle method: Put the almonds in a heat-proof bowl. Boil water in an electric kettle and pour over the almonds. Let the almonds stay in water for almost 3-4 minutes. The skin of the almonds will start to shrivel after 2 minutes but it takes almost 4 minutes to most of them shrivel.* Don't keep the almonds in water for more than 4 minutes as they can soften. Using a colander or strainer drain the almonds from the soaking water and rinse them under cold water to let them cool.
    Almonds in a stainer with a shrivel skin.
  • Using your thumb and forefinger squeeze the almonds to remove their skin. You should squeeze gently and keep your other hand next to the almond as while removing the skin, almond can easily fly from your fingers. Place the blanched almonds on a paper towel to let them dry. If you need them immediately see the next step.
    Squeezing almond using thumb and forefinger.
  • You can dry the almonds in the oven quickly if you need them immediately. Preheat the oven to 225°F (107°C). Spread the almonds as a single layer without overlapping and keep in the oven for 5-7 minutes or until dry when you touch the top of the almonds.
    Blanched almonds on parchment paper lined baking sheet to be dried in the oven.
  • Place the dried blanched almonds into a blender or food processor and ground them finely until they resemble almond flour. Stop the machine and check the consistency as you shouldn't over ground them; they can easily turn into almond butter from almond flour.
    Collage of blanched almonds in a blender before and after grounded.

Notes

*If you pour boiled water over the almonds, and there are some almonds (maybe 5-10) that you can't remove easily, simply pour hot water on top and wait for a couple of seconds.  You'll notice that the skin of the almonds will shrivel immediately and you can remove them easily as well.
How to Store: You can keep blanched almonds or almond flour in an airtight container in a dark place at room temperature for up to 3-4 weeks, in the fridge for up to 3 months and in the freezer for up to a year.
1 cup raw almonds almost turn into almost 1 and ½ cup almond flour.