Gluten Free Biscuits
October 2, 2020
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Almond meal is the coarsely ground form of whole almonds (skins included), distinct from almond flour (which is finer and uses blanched skinless almonds). The meal produces denser, more rustic finished bakes with visible almond texture; the flour produces smoother, more delicate results. Both work in gluten-free baking but produce noticeably different finished products. Almond-meal favorites include Gluten Free Almond Coconut Cake, Almond Flour Biscuits, and Flourless Chocolate Torte where the meal contributes both flavor and the slightly grainy texture that defines rustic gluten-free baking.
Almond meal and almond flour are both ground almonds but produce different results. Meal includes the brown almond skin and has a coarser grind. Flour is made from blanched (skinless) almonds and has a fine grind. The substitution rule is roughly 1:1 by volume but the finished texture changes noticeably. For French macarons that require fine, even texture, almond flour is the only correct choice. For rustic cakes and quick breads, almond meal works fine.
Making homemade almond meal: pulse 1 cup whole almonds in a food processor in short bursts until a coarse meal forms. Stop before it turns into almond butter (which happens around 2-3 minutes of continuous processing). Sift to remove any large pieces. The homemade version costs significantly less than store-bought and produces fresher flavor. Pairs well with vanilla extract in any almond-based bake.
For Italian amaretti cookies, almond meal is the foundation. The classic recipe is 2 cups almond meal + 1 cup sugar + 2 egg whites + 1 teaspoon almond extract, mixed into a sticky dough. Roll into balls, coat in powdered sugar, bake at 325°F for 18-22 minutes. The cookies crack on the surface during baking, which is the defining visual feature.
For storage, almond meal keeps 6 months refrigerated or 1 year frozen. The high oil content makes it prone to rancidity at room temperature, especially in warm climates. Smell before using; rancid almond meal has a sharp, paint-like smell. Pair with cinnamon for spiced cookies and breakfast bakes that benefit from the warm flavor profile. Other reader picks that build on almond meal include Gluten Free Granola Clusters and Almond Shortbread Cookies. Browse almonds, almond butter, and salt for closely related cooking applications.
Almond meal is commonly used in cookies, cakes, muffins, quick breads, and pie crusts. It can also be used for crumb toppings or coatings for baked foods. The nutty flavor and slightly coarse texture make it especially popular in gluten-free and grain-free baking.
Almond meal and almond flour are similar but not exactly the same. Almond meal is made from ground almonds that usually still contain the skins, giving it a slightly coarse texture. Almond flour is typically made from blanched almonds without skins and is more finely ground.
Almond meal is used in baking to add moisture, flavor, and texture to recipes. It works well in cakes, cookies, muffins, and crusts. It can also be used as a coating for baked proteins or mixed into crumb toppings for desserts.
Almond meal is often used as a partial substitute for wheat flour in baking. It can also replace breadcrumbs in coatings or toppings. Because it contains natural fats and moisture, recipes may need slight adjustments when replacing traditional flour.
For more finer-grain flour options, see our almond flour and cake flour recipes.