I would store it in the freezer. I love almond meal best for coating fish fillets for sautéing, wedding cookies, added to breads and raw granola type balls.

I replace it in Sol's Chocolate Chip Cookie recipe. The recipe calls for 2 1/2 c AP, I use 2 c AP, and 1/3 c TJ almond meal.

I use it to bread chicken or pork...
I use it to make "flourless" chocolate cake/brownie.

I don't keep mine in the freezer because I use it up quick..only the whole, sliced and halved nuts are kept in the freezer. :o)

Could almond meal be made in a food processor? Thinking with the skins on the almonds for added fiber.
Linda C

I buy it regularly and keep it in the fridge for breading fish and chicken instead of using bread crumbs. It has been really nice for using on chicken tenders, in which case I dip the pieces first in a beaten egg/mustard mix and then roll them in almond meal which has been spread on a plate. Nice using this recipe (without peanut sauce) for fillets of white fish which are to be baked or pan fried.

In this recipe below I used chunky crushed almonds, but I make it now the same way using almond meal which we prefer as it's smoother.

10 - 12 chicken tenders
1 TBS Dijon mustard
1 egg
salt & pepper
1/2 cup almond crumbles or almond meal

1. Preheat oven to 475F (260C)
2. Beat egg together with with Dijon, salt and pepper. Dip tenders in it and then in almond to coat.
3. Coat oven tray with oil and

Serve with Marilyn's Spicy Peanut Sauce for dipping:
From Marilyn (DanaIN):

1/3 cup smooth peanut butter
1 garlic clove; minced
2 tablespoons fresh lime juice
2 tablespoons soy sauce
1 teaspoon sugar
1/8 teaspoon cayenne, or to taste
1/3 cup water
Combine in a blender until smooth and allow to stand to blend flavors.
************************************************

SharonCb

Lindac: I've heard that you can make it in the FP, BUT you have to be vigilante because it can turn into almond butter before you know it. I think it works better in small batches. To get the one pound quantities I would just buy the meal. FWIW the meal looks like it has flecks of red, so it may have the skins left on. Dang, I finished a sentence with a preposition. I hate when that happens but too lazy to edit.

Almond meal can be made in a food processor. It's usually made with blanched, skinless, almonds. If you are going to use skin-on almonds, I suggest you use a soaked and dehydrated method before using them for almond meal. They are easier to digest, and have more available nutrition, when made using this additional method.

I use this method for all almonds and pecans we eat, including those I use for almond or pecan meal:

Crispy Almonds
(source: Nourishing Traditions - by Sally Fallon and Mary G. Enig Ph.D.)

4 cups skinless almonds
1 T. sea salt
filtered water

Mix almonds with salt and filtered water and leave in a warm place for at least 7 hours or overnight. Drain in a colander. Spread on a stainless steel baking pan and place in a warm oven (no more than 150°F.) for 12-24 hours, stirring occasionally until completely dry and crisp.

Use the same method for pecans.

(Grainlady note: I dry them until crisp in my dehydrator.)

Almond flour is a different thing from almond meal. Almond flour is made after the almond oil has been extracted, the meal dried and ground into a fine flour - it is much finer than almond meal. They are often exchanged one for the other, but you'll get a much coarser product if you use almond meal for a recipe that calls for almond flour. You'll even find it called "almond meal flour", which is less than accurate and you'll need to read the fine print to figure out exactly which it is, meal or flour...

I use almond flour/meal in gluten-free baking. I like to grind it as finely as possible for the best texture in baking. Check gluten-free web sites for more ideas using it.

-Grainlady

I keep almond meal around for making French macarons, it makes the process a little easier if I'm pressed for time. Well, as pressed for time as you can be and still want to make macarons. Maybe it's just because I'm lazy! The almond meal macarons aren't quite as pretty as they'd be with clean, blanched almonds, but it works really well. If you want a great resource for macaron recipes and instructions, check out Helen's blog Tartelette.

Here is a link that might be useful: Tartelette

I knew I would get great answers here. I have learned so much since I came over here from the Kitchen forum. I used some to coat fish fillets for dinner last night and they were great. The almond meal is now in the freezer waiting for it to cool down enough to try baking with it.

Thanks again

Claudia

Wonder if hazelnut meal would be a good thing?