Cooking With Almond Flour: 4 Recipes

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Almond flour is a great addition to lots of recipes. Here are 4 almond flour recipes and tips for cooking with almond flour.
One great way to use almonds is to make almond flour, or almond meal to give your favorite recipes a fresh, unique flavor. To help you get started on your endeavor with almond meal, we pulled together a few of our favorite ways to use almond flour—and a few cooking tips to help you turn out flawless creations.

Gluten-Free Allspice Gingerbread Cookies gingerbread-cookies.jpg

Don’t let the holiday season leave you tired of gingerbread. The warm flavors of allspice, cloves, and cinnamon are in season all winter long and, while gingerbread is typically associated with the winter holidays, spicy cookies should be welcome in the cookie jar no matter the season.

Ingredients:
  • 2 1/3 cups all-purpose gluten-free flour mix*
  • 1 cup almond meal or almond flour
  • 1/2 teaspoon xanthan gum powder** (optional)
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground allspice
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground ginger
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon finely ground black pepper
  • 1/2 teaspoon salt
  • 3/4 cup, 1 1/2 sticks, butter, softened
  • 1/2 cup light brown sugar, packed
  • 2/3 cup natural, unsulfured molasses
  • 1 large egg
  • Colored sugar, for decoration

Directions:

  1. In medium bowl, combine flour mix, almond meal, xanthan, baking soda, allspice, cinnamon, ginger, cloves, pepper, and salt; set aside.
  2. Beat butter and sugar in a large bowl with electric mixer until light and fluffy; add molasses and egg; blend well; add dry ingredients in three batches, blending just until fully incorporated, dough will be stiff. Divide dough into two balls, flatten into discs, wrap in plastic wrap and refrigerate at least 3 hours, or up to 3 days.
  3. Preheat oven to 350 degrees F. Remove one dough disc from refrigerator and roll out between two pieces of parchment paper or on lightly gluten-free floured work surface to 1/8-inch thick; cut into desired shapes and place on parchment-lined baking sheets; sprinkle cutouts with colored sugar, if desired.
  4. Bake 9 to 13 minutes, or until edges of cookies are crisp. Cool cookies on sheet 2 to 3 minutes; remove cookies to wire rack to cool completely.
  5. Store in airtight container for up to 1 week.

Cream of Almond Soupalmond-soup.jpg

Makes 4, 1-cup Servings

Almonds aren’t only delicious in baked goods, but when processed and added to soups, they add a lot of flavor and a smooth texture. This particular soup recipe is made with half and half instead of heavy cream so that the majority of this soup’s creaminess comes from the monounsaturated fat—the healthy fat!—in the almonds.

Ingredients:
  • 1/2 cup blanched almonds, or almond flour
  • 1/4 cup cold water
  • 2 cups chicken stock
  • 2 tablespoons chopped onion
  • 1 stalk celery with leaves, chopped fine
  • 1 cup half and half cream
  • 1 additional cup water
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon ground mace

Directions:
  1. Place almonds, or almond flour, in blender or food processor and process until fine; with machine still running, slowly add cold water.
  2. Place in a saucepan and add chicken stock, onion, and celery; bring to a boil and simmer for 30 minutes; strain through a fine mesh sieve or cheesecloth; discard solids.
  3. Return liquid to saucepan and add half and half cream and remaining water; heat until hot throughout, but do not boil; add salt, pepper, and mace; taste, and adjust seasonings as needed; serve hot or cold.

Almond Pancakesalmond-pancakes.jpg

Serves 4

If you’re a pancake fan, but trying to eat less white flour, almond meal is a great substitute and the perfect way to flatten flapjack cravings. Serve with a drizzle of maple syrup and banana slices or your favorite berries to sweeten the deal.

Ingredients:
  • 1 egg
  • 1 cup ground almonds (almond flour)
  • 1/2 to 1 cup of heavy cream
  • Pinch of salt
  • Butter for frying

Directions:
  1. Whisk the egg in a measuring cup, then mix in the almond flour and salt; add enough cream to get a good pancake batter consistency and mix well. Heat a tablespoon of butter in a small frying pan on medium high.
  2. When the butter begins to foam, spoon about 1/4 of the mixture into the center of the pan and spread out to about 4-inches diameter; continue to cook for a minute or so until the edges look dry, then carefully flip over and cook for another minute until set.
  3. Serve with your favorite toppings, or as the mood takes you!

Fruit & Yogurt Almond Tartfruit-tart.jpg

Serves 12

If one if your New Year’s resolutions was to remove white flour from your diet, start slowly by weaning yourself off all-purpose flour and onto almond flour. This fruit and yogurt almond tart has everything needed to satisfy your sweet tooth—a flaky pastry crust, creamy filling, and fresh fruit topping that you’ll be sure to adore.

Ingredients:

For the crust
  • 1/2 cup, 1 stick, butter
  • 1/2 cup sugar
  • 1 teaspoon almond extract
  • 1 cup almond meal
  • 1 cup crushed bran flakes
  • Pinch of salt
For the filling
  • 2 cups vanilla or lemon yogurt
  • 1 cup sliced strawberries
  • 1/2 cup fresh blueberries
  • 1/2 cup sliced peeled kiwis
  • 1 peach, halved, pitted sliced
  • 1 cup mandarin slices

Directions:
  1. Preheat oven to 350 degrees F and butter the sides and bottom of a 10-inch round tart pan.
  2. Using a food processor, blend the butter, sugar, and almond extract on medium speed until creamy. In a medium-sized bowl, mix almond flour, bran flakes, and salt. Add to butter mixture and process on low until a dough forms.
  3. Dump onto a lightly floured surface and shape into a flat circle; press dough into prepared tart pan, pressing dough evenly on bottom and sides of the pan; chill in refrigerator for 15 to 20 minutes.
  4. Poke crust with a fork and bake in oven for 25 minutes until lightly browned; cool on a wire rack to room temperature. Loosen sides of the pan and transfer tart shell to a serving platter. Fill with yogurt and artfully arrange assorted fruit on top. Keep refrigerated until ready to serve.

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