Overview

Alm nd fl ur u u ll made w th blanched lm nd (n skin), wh r almond m l n b made w th whole or blanched lm nd . The consistency m r like corn m l than wheat fl ur. It u d n tr and nf t n r n the m nuf tur f lm nd m r n and m r n nd th r sweet pastries, n k nd filling, such Sachertorte and is one f the two main ngr d nt of marzipan and lm nd t . In Fr n , lm nd m l an important ngr d nt n frangipane, the filling of tr d t n l g l tt des Rois k . Almond m l h r ntl b m m rt nt n baking items f r th n l w rb h dr t d t . It dd m tn nd a rich nutty taste t b k d goods. Items b k d with almond m l tend t b l r -d n . Almonds h v high l v l of l un tur t d fats in th m. T ll , th omega 6 fatty acids in almonds are protected fr m x d t n b the urf k n nd vitamin E. Wh n lm nd r ground, th protective k n is broken and exposed urf r n r dramatically, gr tl nh n ng the nut' t nd n t x d z . Alm nd fl ur a ul r lt rn t v to tr d t n l wh t fl ur. The almond is a species of tree nut, native to the Middle East, North Africa, and the Indian subcontinent. It comes in a drupe shape, with a rough shell around the inner nut. Almonds are a perfect snack (for those who do not suffer from nut allergies) due to their significant amount of vitamin E and proteins. Being completely gluten-free, almonds are an irreplaceable part of GF baked goods. Yes, you get it, we are talking about almond flour. Because of its perfect composition, almond flour can be used in many dishes, including cookies, cakes, donuts, waffles, pancakes, and much more. The almond flour is a soft flour, and therefore all baked good with this flour is generally softer than those made with a plain wheat flour. Sometimes, almond flour needs some sharp kick just to get necessary texture, and it is easily compensated with all-purpose flour and different types of starches.

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