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L.A. Times Test Kitchen Tips: Making your own almond meal

February 10, 2011 | 12:16 pm

2011-02-10_11-38-36_461 Thursday's Culinary SOS for the whole-wheat apple butter cake from Huckleberry uses almond meal to help give the cake its unique texture and wonderfully dense crumb.

Almond meal can generally be found in well-stocked markets in the Los Angeles-area. but I just got an e-mail from a reader who can't seem to find it at any of her local stores.

No worries. Almond meal (or flour) is nothing more than ground almonds. Simply pulse the almonds in a food processor until finely ground. Be careful not to pulse too much, however, or you'll end up with more of a spread, or almond butter. Both regular (skin on) or blanched almonds are fine.

If you have any kitchen tips or questions you'd like me to explore, leave a comment below or shoot me an e-mail at noelle.carter@latimes.com.

-- Noelle Carter
twitter / noellecarter

Photo credit: Jonathan Wing

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