Making almond flour
While I was in Norway in February I decided to attempt making my own almond flour. After watching countless of videos and reading countless of tutorials about the best way of doing so, I settled for the easiest method I could find (out of laziness).
As I wanted to use this almond flour for macarons I first needed to scald them. For other things it might be just as fine to keep the thin scroll of the almonds on. To do this,, simply add the almonds to a heat proof bowl and pour boiling water over them. Leave it for up to ten minutes, then pour out most of the water. The almonds should have soaked up a lot of it, allowing the scroll to easily slip off the almonds.
When they’re all scalded, leave them to dry for 1-2 days. If you’re in a hurry, you can shorten the time by drying them in the oven at a low temperature, but make sure they don’t burn!
When the almonds have dried, add about one or two handfuls at a time to a blender and puls 2-3 times before pouring it into a sift and sifting off the pieces that are already fine enough. Add the rest to the blender again and repeat the process by adding a few more almonds each time.
It is extremely important that you don’t overfill the blender or run it for too long, as the oil of the almond will start moisturizing and leaving clumps. If this happens you’ll need to let the clumps dry (in the oven)) before you can continue. When done with a maximum of half a cup at a time and only short pulses (3 x 3 seconds or so), you should be able to yield almond flour instantly.
As you see in this picture the larger pieces that yet aren’t small enough are left in the sieve. These should go back into the blender. Underneath you see the finished almond flour.
I’m not exactly an expert in this, but this method definitely worked for me!
Good luck with trying for yourself!