INGREDIENTS:
Almond - sack of 100 kg... :)
PREPARATION:
1. Pour the almonds with boiling water and leave for 10 minutes.
2. Fold it in a sieve, rinse with cold water.
3. Peel the almonds from the skin. If it is necessary to repeat the procedure with boiling water.
4. It is very important to dry the nuts well, doing it naturally. Fold nuts on a towel to remove excess moisture, then pour out on a tray. Drying takes 48 hours or longer.
5. Dry nuts grind in a coffee grinder in small portions. Grind not more than 20-30 seconds, periodically shaking the coffee grinder. As knives heat up during the operation and the nuts can emit oil, a long grinding can lead to the fact that the paste will turn out instead of flour. For the same reason, if you are going to make a lot of almond flour, take breaks in work - that would cool the coffee grinder. You can also put the almond into the freezer for 30 minutes, before grinding.
6. Ready flour should be sieved through a sieve, if large fractions are left, grind them again or put them aside and use them for biscuits.
Almond flour should be stored in a container with a tightly closed lid, in a dry place. The maximum shelf life is 2-3 months.
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