A tiny almond is a powerhouse of nutrition because it is loaded with vitamin E, fibre, calcium and antioxidants. An ideal snack, a handful of 23 almonds is only about 160 calories and the nuts are also low in saturated fats. Not only will your waistline benefit, but your heart will, too. Ground almonds remain a good source of nutrients when you add them to a recipe.
Grind almonds with a food processor
Pour about 125 ml (1/2 cup) of almonds in a food processor or grinder, because smaller batches of almonds grind more evenly. Secure the top.
Pulse the machine for three-second intervals, stopping every third or fourth pulse to remove the cover and scrape almonds away from the sides of the bowl and down towards the blade. Wait for the blade to stop spinning before removing the cover.
Ensure the almonds are not ground too finely or they will become a paste when the oils are released.
Continue the process in batches until you have ground the desired amount.
Mallet or rolling pin method
Pour about 125 ml (1/2 cup) of almonds in a resealable plastic bag and seal the bag.
Lay a kitchen towel on the counter and place the bag on top of the towel.
Pound the sealed almonds in the bag with a mallet or the long end of a rolling pin, occasionally picking up the bag and turning it over to ensure you evenly grind the almonds.
Pour out the ground almonds and repeat the step if desired.
Almonds that are ground to a powder become almond flour.
If you have one, consider using a hand grinder.