Nut crumbs, flour and paste: choose the grind

Larger or smaller

Almond flour is typically finer than coarsely ground and is often made from a blanched kernel. The fine fraction gives a homogeneous structure.

The paste is the result of another grinding process.

In the California Walnut Board recipe, the kernels are ground until sticky, then butter is added a little at a time if necessary to achieve the desired consistency. This is a different result than dry crumbs. Therefore, when grinding for dough, check the condition between short runs, rather than running the grinder for a long time without stopping. For pasta, on the contrary, choose a recipe that provides such a structure.

Whole and low fat

Partially skim flour is different from whole milled flour. Replacing wheat requires a proven recipe; equal measure does not guarantee results.

Measure out your portion

Measure out the kernels before chopping. Consider the roasting and the composition of the additives; The shelf life of factory paste cannot be transferred to a homemade mixture.

Sources

• Almond Forms for Every Function — Almond Board of California
• California Walnut Butter — California Walnut Board
• Gluten-Free Baking — Colorado State University Extension