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Need help making my own almond flour

I've been experimenting with making French macarons and have bought some almond flour from King Arthur but it's too expensive so I want to make my own. Just not sure the best way to do this. Food processor or blender? The King Arthur is pretty fine (for a ground nut), finer than almond meal and that's what I'm shooting for.

What's the best way to get there without turning it into almond butter?

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  1. Never tried this myself, but I would pulse it in a food processor. Sift out the fine powder/flour, then dump the larger pieces back in the food processor and pulse again. Repeat until you have enough almond flour for your recipe.

    1. I made almond flour recently but it was more of a by-product of this almond milk recipe.


      After making the milk I dried out the remaining pulp in the oven. Then I pulsed with processor to get an even consistency.

      If you want to skip the milk step I’m thinking you still might need to dry the almonds to get a flour consistency. Bec of the oil in the almonds I think it would turn into butter without drying.

      1. I have never been able to get my almond flour as fine as King Arthur's, but the expense is an issue. When I make almond cookies, I have used the food processor and watched like a hawk so I don't end up with almond butter.

        Lately, I have been ordering from this site. The company happens to be down the street from me so I can pick up my orders. I have ordered dried fruit, nuts and flour from them and they have all been terrific and well-priced.


        5 Replies
        1. re: smtucker

          You are my new hero! This almond flour is a steal. My food processor must be dulling because it just turns it into mush.

          1. re: adido

            That's the problem with making it at home in a food processor; the heat from the motor/blades turns the almonds to almond butter before you can get a fine flour consistency.

          2. re: smtucker

            smtucker: Wow, thanks for that link! I see they have a Cambridge address, not far from me either. Can you walk in and buy stuff or do you order online and tell them you will pick it up? The prices are less than half of King Arthur and if I don't have to pay delivery even better!

            FYI for anyone else, here's another site for mail order:

            1. re: Jpan99

              They recommend that you order online and in the comments section put "will pick up." The online order will show the shipping cost, but they remove it when you pick up your order.

              The parking lot [yes, there is one!] is just past the building on the right if you are on McGrath going from Cambridge to Somerville. Walk out to the sidewalk and the door is facing McGrath.

              1. re: smtucker

                Thanks so much! I still have some flour left so don't need it right away but I'll definitely order when I've run out.

          3. The almond meal sold very reasonably at Trader Joe's is a good choice. It is speckled because it contains the skin of the almond.

            If making your own, you need to add some of the sugar, flour or some other dry ingredient in your recipe, processing it together with the nuts, to prevent the nuts from turning into nut butter from the heat of the processor.

            1. Are you near a Trader Joe? They sell it. Much easier. Just saying. About $3.50 for a bag, a pound I think. Has a lot in it.

              1 Reply
              1. re: Querencia

                Thanks, I'll take a look. I've only used blanched. The whiter color helps for the macarons because you add coloring to get the vibrant colors. I think if it has skins on before grinding it's probably browner which will affect the end color.

              2. Has anyone worked with blanched versus unblanched almonds when making your own flour?

                Thanks to greygarious for the suggestion of adding sugar to reduce the chance of making almond butter.

                1 Reply
                1. re: shallots

                  blanched vs unblanched is a matter of taste/preference. most of the commercial products are made with blanched, skinned almonds, which will help you attain a finer, lighter, and more uniform texture...and obviously the color will be white-ish or very pale yellow. using skin-on almonds results in a coarser texture and speckled appearance, and i always *toast* them first to help dry out the skin and enhance the flavor. IMO there's just nothing really appealing about raw almond skins :)

                  if you don't want to add sugar to your almonds to prevent turning them into almond butter, try this method. first, *freeze* the almonds for a while to get them super cold before processing. then *pulse* them instead of letting the processor (or blender) run. if it starts to get warm, stop & let it cool before proceeding. do it in small batches, and once it looks like you're getting close, SIFT it, set aside the finer meal that passes through the sieve, and just give the remaining larger bits another buzz or two until they're at the right point.

                2. I buy mine from Trader Joe's, but I wonder if you could get better results for the home method if you freeze the almonds first. Never tried it myself -- just an idea.

                  3 Replies
                  1. re: visciole

                    I've tried using frozen almonds and the results were fundamentally the same.

                    1. re: smtucker

                      i've had better luck with frozen almonds, but it defeats the purpose of chilling them if you let the processor/blender/grinder get too warm. i've found freezing + pulsing + sifting to be the most effective process without mashing it all into butter. and starting with smaller pieces - i.e. slivered instead of whole - helps too.

                      1. re: goodhealthgourmet

                        I'm going to try this later. Besides the almonds I'm going to also freeze the components of my food processor like I was taught for making forcemeat (pates etc)

                  2. If I'm grinding my own, I buy blanched, slivered almonds (in bulk, from Sprouts) to obtain a white final product. I've found rather than a food processor, I get a finer product, quicker (so less chance of turning into almond butter) by using a coffee/spice grinder. I do maybe 1/2-3/4 c at a time, letting the blades cool a little between batches.

                    If I don't mind having the bits of skin's color, I'll buy already ground in bulk from Sprouts.