Almond Flour
Prunus amygdalus gemalen · almond flour · farine d'amandes
Almond Flour: what every chef needs to know
Almond flour is finely ground almonds, blanched or unblanched depending on whether the brown skin has been removed. In professional pastry work it is a core base ingredient: it forms the foundation for macarons (frangipane), financiers, dacquoise and marzipan. Almond flour is naturally gluten-free, making it a go-to in allergen-friendly and gluten-free menus. The high fat content (49.9g/100g, chiefly monounsaturated oleic acid) gives a rich, tender crumb and moist texture in baked goods. Coarsely ground almond meal delivers a more robust texture than finely milled almond flour. For macarons, ultra-fine milled, sifted almond flour is required. Frangipane combines almond flour with butter, sugar and eggs in a 1:1:1:1 ratio and is the classic filling for tarte bourdaloue, galette des rois and Paris-Brest. Storage requires an airtight container and refrigeration given the high fat content which oxidises in light and heat.
Almond Flour: nutritional values per 100g
Based on unprocessed product. Source: USDA FoodData Central (FDC ID 170561) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: USDA FoodData Central (FDC ID 170561).
Almond Flour: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Classic French confection of two smooth almond meringue discs with ganache, buttercream or confiture as filling. Characterised by the "pieds" (foot rim) that forms at the correct temperature and resting time.
Traditional French Epiphany cake of puff pastry filled with frangipane (almond cream), eaten on 6 January. Contains a fève (ceramic figurine) hidden in the filling.
Classic Parisian pear-almond tart: pâte sablée filled with frangipane and poached pear halves, baked until golden brown. Named after Rue Bourdaloue in Paris.
Almond Flour: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Always sift almond flour together with icing sugar for a smooth shell surface; rest the macarons for 30 minutes before baking so a skin forms.
Ratio of butter:sugar:almond flour:egg = 1:1:1:1; add rum or almond extract for depth of flavour.
Beurre noisette (brown butter) is essential for the characteristic hazelnut flavour of financiers; allow the batter to cool before baking for better lift.
Fold whipped egg whites gently into the almond flour and sugar mixture; over-mixing causes loss of air and a flat dacquoise.
Almond Flour: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Almond Flour: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Almond flour is a processed product available year-round. It is milled from dried almonds regardless of season.
Almond Flour: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Almond Flour: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
The botrytised sweetness and aromas of honey, apricot and toasted bread in Sauternes seamlessly complement rich almond creams and macarons; the high acidity refreshes the palate.
- Sauternes AOC
- Barsac AOC
The raspberry and rose-like tones of this lightly sparkling Piedmontese wine pair exceptionally well with almond in patisserie, particularly macarons with rose ganache.
- Brachetto d'Acqui DOCG
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Almond Flour
At what temperature should you store Almond Flour?
Store Almond Flour at 4-8°C refrigerated, airtight packaging, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Almond Flour professionally?
The primary professional technique for Almond Flour is Macarons prepare at 150°C hetelucht for 12-14 min. Always verify core temperature with a calibrated probe thermometer.
Does Almond Flour contain allergens?
Almond Flour contains: Tree nuts. Declaration required under EU Regulation 1169/2011 Annex II.
What is the nutritional value of Almond Flour?
Almond Flour provides 579 kcal, 21.2g protein and 49.9g fat per 100g raw product. Source: USDA FoodData Central (FDC ID 170561).
When is Almond Flour in season?
Almond Flour is in season in Northern Europe during Jan, Feb, Mar, Apr, May, Jun. Availability varies by climate zone and import market.
Alternatives for Almond Flour
Professional substitutes for almond flour in hospitality: culinary alternatives, allergen-free options and seasonal replacements. Including HACCP storage conditions per alternative.
Notenstofvrij alternatief (suitable for notenallergie). absorbs more vocht.
high eiwitgehalte, gluten-free. Budget-alternatief in bakbereidingen.
gluten-free graan-alternatief for more smaakdiepte in gluten-free bakkerij.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
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Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
