Help please! Grinding nut flours (question regarding making almond torte)
I posted a flourless almond torte recipe to my blog (http://www.naturalchefshoshana.blogsp...) and had a friend ask me a question I don't know the answer to, so thought I'd query fellow Chowhounders...
The recipe calls for 1 1/2 cups almonds, which are ground to make your own almond flour. She evidently already has almond flour at home and is wondering if she can just measure out 1 1/2 cups of it, or what the conversion of 1 1/2 cups almonds (pre ground) to almond flour would be.
I wouldn't imagine it's 1:1. Does anyone know for sure?
Lovely recipe, I'm going to have to bookmark it to try later. One thing I tend to do it put the weight of the nuts in my recipes, along with the whole nut measurement, because I sometimes grind a pound or two ahead when I'm really in a baking phase.
And I have to pass on to you one of the best tips I found for grinding almonds- try to find an actual Almond Grinder ( http://www.ingebretsens.com/details.p... ). I didn't think it would make that big of difference, until I happened upon a wonderful, new in package one at a local thrift shop for $1. Because they are done at a low speed & with such a fine grinding drum, the almond flour is so light & fluffy- and none of the oils get processed out of it, like they can with a food processor. I admit I'm not always patient enough to use it, but my compromise is to use the drum grinding attachment for my meat grinder; though it isn't as fine, so I end up sifting it into 'almond flour' and bigger pieces get made into almond butter.