Is Almond Flour Usually Blanched? Understanding the Difference

January 1, 2026 •

4 min read

The majority of commercially available almond flour is made from blanched almonds, where the skins have been removed. This crucial step in the production process significantly influences the flour's texture, color, and how it performs in various recipes, particularly those requiring a light and delicate crumb.

Quick Summary

This article explains how blanched almond flour is made and contrasts it with unblanched almond meal. It details the impact of each type on baked goods and offers guidance for choosing the best option for specific culinary applications.

Key Points

Blanched vs. Unblanched: Blanched almond flour is made from skinless almonds, while unblanched (almond meal) includes the skin.
Texture Matters: Blanched flour is finer and produces delicate crumbs, whereas unblanched flour is coarser and yields a denser texture.
Color and Flavor: The skin gives unblanched flour a speckled, darker look and a more intense nutty flavor, while blanched flour is pale and milder.
Specific Uses: Use blanched for light-textured items like French macarons, and unblanched for rustic baked goods or breading.
Storage is Key: Due to its high fat content, almond flour is perishable and should be stored in the refrigerator or freezer to prevent it from going rancid.
Mind the Gluten: As almond flour is gluten-free, additional binders are often necessary to prevent baked goods from being too dense or crumbly.

The Distinction: Blanched vs. Unblanched Almond Flour

At the heart of the difference between blanched and unblanched almond flour is the presence or absence of the almond's skin. When almonds are blanched, they are briefly submerged in boiling water, which loosens the outer skin and allows it to be removed before the nuts are ground. Unblanched almond flour, often sold as almond meal, is made from whole almonds with their skins intact. This fundamental difference sets the stage for a variety of outcomes in the kitchen.

How Blanched Almond Flour Is Made

The process of making blanched almond flour is meticulous to ensure a high-quality, uniform product. First, raw almonds are placed in boiling water for a short time. This process is called blanching. The heated almonds are then quickly moved to cold water to stop the cooking, which helps in peeling the skins off easily. After the skins are removed, the now-white almonds are dried completely. The final step involves grinding the almonds into a fine, powdery consistency and sifting to remove any larger pieces.

The Impact of the Almond Skin

Leaving the skin on affects several key characteristics of the flour:

Appearance: Unblanched almond flour has a darker, speckled appearance due to the ground-up brown skin, while blanched flour is a consistent, pale cream color.
Texture: The addition of the skin results in a coarser, heavier texture in unblanched flour compared to the fine, powdery feel of blanched flour.
Flavor Profile: The skin adds a more rustic, intense nutty flavor to unblanched flour. Blanched almond flour has a milder, sweeter flavor.
Nutrition: The almond skin contains extra dietary fiber and antioxidants, giving unblanched flour a slight nutritional edge in these areas. However, the difference is not significant enough to impact overall nutrition in most recipes.

The Culinary Uses for Each Type

The right choice of almond flour depends heavily on your desired outcome for a recipe. Here is a breakdown of which flour is best for different applications.

For a Light, Refined Texture

French Macarons: The fine, uniform texture of blanched almond flour is essential for creating the signature smooth, light macaron shells.
Delicate Cakes: Blanched flour is ideal for light and airy cakes, muffins, and cookies where a delicate crumb is preferred.
Light-Colored Baked Goods: Use blanched flour when the final product's color is important, such as in white cakes or vanilla muffins.

For a Rustic, Heartier Texture

Breading: The coarser texture of unblanched almond flour (or almond meal) makes it an excellent grain-free breading for chicken or fish.
Rustic Breads and Muffins: Unblanched flour adds a heartier bite and a more wholesome, rustic appearance to items like quick breads and chunky muffins.
Pie and Tart Crusts: The extra texture and flavor of almond meal can be a desirable quality for rustic pie and tart crusts.

Comparison Table: Blanched vs. Unblanched Almond Flour


Feature	Blanched Almond Flour	Unblanched Almond Flour (Almond Meal)
Appearance	Pale, consistent cream color	Speckled with darker brown flecks from the skin
Texture	Very fine, powdery	Coarser, heavier, and more rustic
Flavor	Milder, sweeter, more neutral	More pronounced nutty flavor
Ideal For	French macarons, delicate cakes, fine cookies	Rustic breads, muffins, breading, crusts
Cost	Often more expensive due to the extra processing step	Generally less expensive

Tips for Baking and Storage

Regardless of the type you choose, baking with almond flour requires some adjustments, as it behaves differently than traditional wheat flour. It lacks gluten, the protein that provides elasticity and structure, so baked goods will be denser and will not rise as much. You may need to add extra binding agents like eggs or xanthan gum. It is also highly perishable due to its high fat content. To prevent rancidity and extend its shelf life, it should be stored in an airtight container in the refrigerator or freezer. For best results, use a finely milled blanched almond flour for the lightest texture. For more recipe ideas, check out the resources from reputable baking experts like those at King Arthur Baking.

Conclusion: Making the Right Choice

While blanched almond flour is the more common and preferred choice for delicate baked goods like macarons and fine cakes, unblanched almond flour (almond meal) has its own merits, particularly in more rustic and hearty recipes. The choice ultimately comes down to the desired final texture and appearance. For a light, refined finish, opt for blanched. For a wholesome, robust result, unblanched is an excellent, and often more budget-friendly, option. Understanding this key difference empowers you to make informed decisions and achieve the best results in all your gluten-free and low-carb baking adventures.

Frequently Asked Questions

Technically, no. Blanched almond flour is made from skinned almonds and is finely ground, while almond meal is made from whole, unblanched almonds and has a coarser texture.

You can, but it will change the result. Your baked goods will likely have a coarser texture, a more rustic, speckled appearance, and a slightly more pronounced nutty flavor.

Blanched almond flour is best for recipes where a light, fine texture is desired. It is the ideal choice for delicate pastries like French macarons, light cakes, and certain cookies.

Yes. Due to its high content of natural oils, almond flour can go rancid. It is best to store it in an airtight container in the refrigerator or freezer to extend its shelf life.

To make blanched almond flour at home, boil almonds for a few minutes to loosen the skins, slip the skins off, dry the almonds completely, and then grind them in a food processor until they reach a fine consistency.

Unblanched almond flour contains slightly more fiber and antioxidants because it includes the skin. However, the nutritional differences are minimal, and both types offer significant health benefits compared to traditional white flour.

Almond flour is denser because it lacks gluten, the protein found in wheat flour that provides elasticity and structure. This means almond flour baked goods won't have the same light, airy quality as traditional baked goods.