Natural Almond Flour is a super-fine flour made from whole almonds with the skin intact, offering a rich, buttery flavor and a moist texture that adds something special to cakes, cookies, and cupcakes. This single-ingredient flour is all-natural—just whole almonds with their skins left on, which gives a rustic, subtly textured look that I love, especially in my Swedish almond cake and rustic almond recipes.

Making your own almond flour at home lets you control the texture and keeps the fat intact, ensuring your baked goods turn out perfectly. I recommend using a grinder attachment, as it preserves the fat in the almonds, preventing cookies from spreading too much. If you don’t have a grinder, you can still use a high-powered blender or food processor—just add a bit of cornstarch to keep the almonds from clumping or turning into paste.

Whether you’re making macarons, cakes, or cookies, homemade almond flour lends a lovely texture and a true almond taste that’s hard to beat.

Before you start