Almond meal, called poudre d'amandes (almond powder), is frequently included in French desserts and occasionally in other recipes as well. You will find it added to pastry creams, puddings, cakes and tarts. It adds a lot of moist flavor to whatever you are making and is especially delicious when combined with fruits.
Give almond powder a try in any of these easy ways:
Here in France, almond powder is readily available, but I realize that may not be the case everywhere. If you are unable to purchase almond meal, you can try making your own, although it can be difficult to get a fine meal.
Use whole blanched almonds and grind them in a high quality blender working in small batches and pulsing. Do not over blend or you will end up releasing the oil from the almonds and creating almond butter. You can also make this with unblanched almonds for extra nutrition.
These two terms can be confusing especially because commercial brands of both meal and flour are not necessarily different from each other. If you are looking for a fine meal (or flour if you wish to call it such), you may have to resort to sifting if what you have is too coarse. The almond flour or meal called for in the recipes on this site is finely ground, but it is still much coarser than wheat flour for example.
Because it contains a high amount of oil, any almond product is susceptible to going rancid. Any you make should be used right away and expiration dates on packaged products should be respected. To store an open package, wrap tightly and keep in the freezer where it will still fresh for several months.
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