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Your favorite recipes that use ground almonds?

I made Mexican wedding cookies as favors for my wedding this past August, and I stocked up on ground almonds at Trader Joe's. I now have a lot left and am looking for suggestions on how to use them up. I've found surprisingly few recipes, other than a few various tortes/German cakes and some cookies, that call for them. A lot of tart crusts call for some ground almonds, but only a few tablespoons, and I'd love to get rid of a lot of them in one fell swoop. Any recommendations for recipes would be appreciated!

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  1. Ar you looking only for Baking Recipes? I'm not a baker, so I'm sorry to say I cannot be of much help there other than to say some type of shortbread/Sandie cookies/Chinese Almond.

    Have you considered making Pesto Sauce?

    5 Replies
    1. re: fourunder

      I'm open to anything, although I recognize that it's more likely for ground almonds to be used in baking than cooking. I will definitely try some pestos, although that won't use up very much of it. I'd love a recipe that called for 1 or 2 cups of the stuff so I can really work my way through what I have left (probably 3 or 4 cups).

      1. re: arielleeve

        Depending on the size ....you can use them on roasted meats, e.g., racks of lamb, pork roasts, pork chops......and even fish fillets. Use mayonnaise or Dijon mustard to coat and roll in a mixture of ground almonds and bread crumbs.

        1. re: fourunder

          I second the crusting of meat. I'm gluten-free, so I've done this a lot and it works great. Trout crusted in ground almonds and pan seared in butter is fabulous. Almonds work well with a lot of meats.

          You could also make amaretti cookies. Really easy - basically ground almonds, almond extract, whipped egg whites and some sugar.

        2. re: arielleeve

          "I'd love a recipe that called for 1 or 2 cups of the stuff so I can really work my way through what I have left (probably 3 or 4 cups)."

          assuming you bought it in bulk? didn't know TJ's sold it in large portions, like a flour sack?

          1. re: iL Divo

            They have bags that have a few cups worth each in them. When I initially bought them I grossly overestimated how much I would need. I bought 3 bags, only ended up using one and a bit. Apparently with wedding cookies a little bit of ground almonds goes a long way.

      2. French Macarons are made with ground almonds/almond flour.

        3 Replies
          1. re: Jpan99

            Though recipes usually call for a more refined form of almond meal - blanched and finer than the TJ stuff.

            1. I use almond meal, sugar and butter to make press in pie crusts (like a graham cracker crust for cheesecakes and pies and as the binder in all sorts of things. I used in in last night's meat load instead of bread crumbs. Its also a good binder in salmon patties.

              1. Lots of Indian curries call for ground almonds or cashews to thicken the sauces. You can easily use up a couple of cups that way.

                1. I use it in a lot of gluten-free baking including breads, quick breads, pancakes... I recently made a wedding cake with almond meal.

                  ETA: This website has some excellent ideas. I have made several of these recipes. They are not all GF so may be of interest to you. These brownies are delicious...I use butter, not vegan substitute.


                  1. It's still warm here so my first thought was white gazpacho.

                    Marzipan is the only other one I can think of. I've always started with whole almonds, though. I'm trying it with almond meal next time.

                    1. I routinely sub TJ's almond meal for a third of the flour in recipes for basic cookies, muffins, cupcakes, quickbreads, and tart shells. Sometimes even pie crust, if it's pat in the pan. It always works fine for me. Nikki's Healthy Cookies http://www.101cookbooks.com/archives/... is a popular (though vegan) recipe that uses 2/3 cup almond meal.
                      Not being vegan, I prefer the added structure gained from including a beaten egg in the recipe.

                      1 Reply
                      1. re: greygarious

                        My favorite quick bread is a pumpkin bread (sometimes sweet potato), using half white whole wheat flour, and half mixed flours/meal. That can include oat bran, oat flour/rolled, and rye. But nearly always some of this TJ almond meal.

                      2. Basler Brunsli - one of my favorite Christmas cookies! This recipe calls for grinding whole almonds in a food processor, but you can easily substitute pre-ground ones. It calls for 8 oz of almonds; the one I have written down from ages ago, which has the same quantity of other ingredients, calls for 1 1/2 cups, if you prefer volume.

                        Reine de Saba - my favorite rich chocolate cake. Here's Julia Child's recipe: http://blog.seattlepi.com/recipesyndi... It only uses 1/3 C of ground almonds, but they're a key ingredient.

                        I'm also fond of almond crescents (a buttery cookie) although they may be too similar to the Mexican wedding cookies. Here's the recipe I use:

                        1 C butter
                        1/4 C sugar
                        1 tsp vanilla extract
                        1 1/2 tsp almond extract
                        2 1/2 C flour
                        1 C ground almonds
                        confectioners’ sugar

                        Cream butter and sugar. Blend in extracts, then mix in flour and almonds. Using about 1 T of dough for each cookie, shape into small logs and bend the ends in to form crescents. Preheat oven to 350ª and bake 12-15 minutes. Roll in confectioner's sugar while warm.

                        Finally, I haven't made this recipe, but it looks delicious: http://www.epicurious.com/recipes/foo...

                        2 Replies
                        1. re: mirima

                          Reine de Saba is a favorite at our house too except we use Julia's Chocolate and Butter glaze from another cake recipe. I found a link here: http://www.rushhour.org/chocolate-cak...
                          . Also, I sprinkle ground up almonds after frosting the cake.

                          Here is a link to an almond biscotti recipe that I've used many times: http://www.dendritics.com/scales/bisc... .

                          1. re: mirima


                            oh my goodness, doesn't that look like a yummy mouthful?
                            wish my husband liked almonds. I could always try it on him, if not, the neighbors are really close :


                            I also thought of this sauce:

                            and love a good veggie burger..
                            several suggestions here some using other nutmeats but why not sub out for ground almonds?

                            1. Looks like you are reallly interested in baking and are getting lots of those ideas.

                              I had just run across a recipe yesterday tho that I mean to try that is different: a lassi drink. You You put ground almonds, milk and cinnamon in a saucepan and warm. You let everything infuse while the milk is cooling. Then you strain the ground almonds out.

                              The version I was looking at is a springtime version that has some rhubarb sauce pureed in.

                              But I'm sure it can be plain or there are other versions.

                              1. Viennese Crescent Cookies. So much work and so delicious. I use the Joy of Cooking version.

                                1 Reply
                                1. re: smtucker

                                  Whoops! It is actually a recipe from the original New York Times Cookbook, page 586.

                                2. Nigella's clementine cake is great!

                                  I also like Nikki’s Healthy Cookies from 101 Cookbooks.


                                  1. There is a recipe for meatballs in almond sauce - I think that it is from Cladia Roden's "Spain" but not 100% sure and can't confirm since I am not at home. Try googling it. Roden also has a few fabulous almond-based cakes in "Spain" book. Brownies made with ground almonds instead of flour are outstanding.

                                    1 Reply
                                    1. re: herby

                                      at work one day it was the
                                      "bring food for the store's lunch day".
                                      I think I brough enough to feed the army of us myself but one gal brought meatballs in a cream cheese and sour cream gravy and they were wonderful. there was a bite of something in the meatballs and I asked her to spill the beans about the crunch factor in the balls. plus what was that subtle flavor I loved so much in the gravy- finely chopped almonds in the meatballs themselves and almond flour/ground almonds in the gravy...........sooooo good
                                      I've made them myself

                                    2. Roasting goat/blue cheese-stuffed figs with ground almonds and honey sounds pretty good to me.

                                      1. I just came across this thread and it made me think of Anne Burrell's Braised Chicken with Mushrooms and Onions. It calls for making a puree out of whole blanched almonds and olive oil. You could definitely use almond meal. It's very tasty.


                                        I also made this gluten-free Caramel Apple Cake from Anna Mosely for a friend, and subbed 1 cup of TJ's almond meal for 1 cup of the flour. It was very tasty.

                                        1. This cookie recipe will get rid of a bunch of ground almonds. LINZER TORTE COOKIES. 1 cup butter, 1/2 cup sugar, 2 large egg yolks, grated rind 1 lemon, 2 1/3 cups ground almonds (I use Trader Joe's Almond Meal), 1 1/2 tsps cinnamon, 1 1/2 cups plus 1 tablespoon flour, 1/4 tsp salt. Cream butter, sugar, yolks, lemon rind. Add almonds, flour, cinnamon, and salt. Work with hands. Roll into two rolls, wrap, and refrigerate 2 hours to 2 weeks. Roll out using a little flour and cut with small round scalloped cutter. Bake at 375*. Put them together with red raspberry jam and dredge with powdered sugar. (The dough rolls and cuts easily and doesn't spread---can space close together on cookie sheet.) This recipe was in the paper from a White House chef--- I don't remember which administration.

                                          1. I love ground almonds and use loads of them - but they are very expensive here!

                                            Our absolute favourites are bakewell tart and a flourless very dark chocolate cake. I could post recipes if you're interested. My recipe book from the Two Fat Ladies has an old recipe (they call it a 'receipt', very old fashioned usage!) for a chocolate-filled tart in which the base/pastry is made from ground almonds and egg white. I've never seen that anywhere else and it does taste delicious.

                                            3 Replies
                                            1. re: flashria

                                              Just back from London and would love your Bakewell Tart recipe. And nofunlatte, could you post the Linzer bar recipe too? Many thanks!

                                              1. re: tweetie

                                                No problem, tweetie - it works every time and is so delicious with custard (out of a tin in my case, I must admit!)

                                                BAKEWELL TART

                                                5 oz plain flour
                                                3 oz butter, diced
                                                1 oz caster sugar
                                                1 egg yolk (save the white to brush the pastry with)

                                                4 good tbsp raspberry jam
                                                6 oz butter
                                                6 oz caster sugar
                                                6 oz ground almonds
                                                3 eggs, beaten
                                                zest 1 lemon

                                                TO DECORATE
                                                2 tbsp flaked almonds

                                                Make the pastry by whizzing the flour, butter and sugar in a food processor briefly until the crumb stage, then whizz in the egg yolk and 1 tsp water until it comes together. Wrap and chill 30 mins-1 hr. Roll out thinly, use to line a 9 inch flan tin, prick with a fork and chill 20 mins. Line with baking parchment, fill with baking beans and bake blind 20 mins 180 degC. Remove baking beans, brush with egg white and return to oven 2 mins.
                                                Spread the jam evenly over the pastry case. Beat together the butter and sugar for the filling until creamy, then beat in lemon zest, almonds and eggs. Spread over the jam, sprinkle over flaked almonds and bake 15-20 mins until golden and set. Serve warm or room temp. Yummy!

                                                1. re: flashria

                                                  Many thanks, flashria. Can't wait to try it.

                                            2. For something savoury, since quite a few suggestions will probably be dessert, there's romesco sauce, which can accompany meat or vegetables, and I have a recipe for roast red pepper soup that thickens it with ground almonds - so good. The combination really works.

                                              1. Gateau Lawrence, from Joanne Harris' "My French Kitchen."

                                                I have the cookbook at home, but I found the recipe online here: http://reallifedelicious.com/flourles...

                                                1. Raspberry Linzer Bars--same ingredients as the Linzer Torte cookies mentioned upthread, but in a bar cookie form. These are my father's favorites and I have to bake a batch to take along for my annual holiday visit. Very easy to put together and they look pretty with a lattice top.

                                                  1. Pate d'amande for pie fillings. Some tart/pie crust recipes call for 1/2 cup of almond powder for one shell.

                                                    You can add it to bread crumbs when you bread and fry things too.

                                                    1. I just got back from a glorious trip to Morocco where they make a dish called Pastilla (sometimes called Bastilla or Basteeya) for special occasions.

                                                      There a many different versions but it's a Fillo type pie (Moroccans use a thin crepe -like item called Warka) with a layer of a mix of ground almonds, sugar, salt and cinnamon. The other layer in most traditional Pastillas include pigeon or chicken with eggs and multiple Moroccan spices but fillings like lamb, beef and even vegetarian versions can be commonly found. It's finished off with some powdered sugar and cinnamon.

                                                      They are the perfect balance of sweet and savory.

                                                      There a many recipes out there but it's the Moroccan spices that make this dish not just a fillo pie. It's a lot of work but considered a labor of love for special occasions.

                                                      Or you could just head over to Aziza in SF if you're in the nabe. there's is amazing!

                                                      1. There's a cake in one of Mary Ann Esposito's books -- "Celebrations, Italian Style"?. Angel food with almond extract and ground almonds.

                                                        To go "whole hog" you can split it and fill it with a mixture of mascarpone and raspberries.

                                                          1. You can make marzipan/almond paste with some of them, as well. And if they need to be finer than what you have, just grind them up some more in your food processor.

                                                            French Macarons, Financiers are both made with almond "flour." Also dacquoise. Very dessert-y!

                                                              1. re: jarona

                                                                If you want pasta, this on one of my staples when tomtaoes are in season:


                                                              2. If you're looking for something savory (and it's not too hot to think about soup where you are, although this might also be quite good chilled), then I love this recipe. I have substituted TJ's ground almonds for the hazelnuts before and it is delicious.


                                                                1. Ham Balls are a favorite with 2-3 cups leftover ham finely chopped, 8 oz. cream cheese softened, 1 tsp. prepared mustard (I like Hickory Farms sweet/hot but can't always find it,)a couple drops hot sauce, 1/2 cup crushed almonds(Costco marconas a favorite.) Optional: thin pretzel sticks for picks. I use my processor to grind the ham and almonds separately. Mix ingredients in a bowl, sit down and have fun rolling them into bite-size balls. Cover and chill. Don't stick the pretzel sticks in if using till ready to serve.

                                                                  1. watched a taped the Chew today and they made something with ground almonds. huh, can't now think of what it was. erased the 4 taped also so can't go retrieve.

                                                                    wonder if it's even possible to make almond paste from grinding almonds in the food processor? hum...

                                                                    1. A while ago, LA Times posted a chocolate cookie recipe using ground almonds:


                                                                      These cookies are the best!