Choose 5 or 30 lbs.
Almond meal is made from finely ground almonds. It adds richness, protein and structure to baked goods and is often used in fine European-style pastry – from tortes, cakes and macarons to meringues, dacquoise, marzipan and frangipane.
Skin-on almond meal is made from skin-on almonds. It has a more robust flavor and darker color from the almond skins.
Blanched almond meal is made from almonds that have been briefly blanched to remove their skin. Its flavor and texture are more delicate, and it doesn’t add brown color to baked goods.
Store almond meal in an air-tight container in a cool, dry place.
RECIPES & TIPS
Almond meal is commonly used in fine pastry recipes in the European tradition (tortes, cakes, maracons, macaroons, meringues, dacquoise, frangipane tarts, almond creams, etc).
Almond meal can also be blended with sugar and other ingredients (simple syrup, almond extract, etc) to make homemade almond paste or marzipan.
It is sometimes used as a partial wheat flour substitute or as part of a gluten-free flour blend in some low carbohydrate and gluten-free recipes.