The process of transforming whole almonds into a finely ground substance suitable for baking and cooking applications involves several key steps. This transformation typically begins with blanching almonds to remove their skins, followed by thorough drying and then pulverization using a food processor or blender until the desired consistency is achieved. The resulting product is often used as a gluten-free alternative to wheat flour or as an ingredient to add moisture and a nutty flavor to recipes.
Utilizing ground almonds in culinary endeavors provides several advantages. It contributes a rich source of protein, fiber, and healthy fats to dishes. Historically, ground almonds have been a staple in various cuisines, particularly in pastries and desserts, prized for their ability to enhance texture and nutritional value. Its use can create denser, moister baked goods compared to those made with traditional flours.
