Almond flour! Am I crazy?

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Neozilian
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Almond flour! Am I crazy?

Post by Neozilian »

I got 5kg worth of free almond meal from a friend wanting to know if it could be used for making a drinkable product

Sounds crazy I know

There has been some research on converting almond husks to fermentable sugars and from the nutrition charts there are some fermentable ingredients in it. I’m worried about oil content and rancidaty as well as possible low yields

I want to know if someone tried anything this crazy?
Or any ideas on how to handel

Mad scientist vides! :sarcasm:
“The gin and tonic has saved more Englishmen's lives than all the doctors in the Empire” - Sir Winston Churchil
The Baker
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Re: Almond flour! Am I crazy?

Post by The Baker »

You should be able to make amaretto liqueur with that!!
(Lots of it! Give some to your friend, he deserves it.
And smallish bottles with nice labels make great gifts.)

It is probably more often made with apricot kernels, or part almond and part apricot
but go for it. Should be great, I love amaretto.

Geoff
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RC Al
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Re: Almond flour! Am I crazy?

Post by RC Al »

Raw almond lists at only 20 ish percent carbs, some flours a mere 4-5 %, so at either end of those numbers, even with enzymes, you wouldn't get a massive yield, you would have to add sugar. Dont let that stop you, add the sugar, no doubt a delicious result awaits.
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Ben
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Re: Almond flour! Am I crazy?

Post by Ben »

Seems like a worthy addition to a whiskey mash.
:)
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Neozilian
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Re: Almond flour! Am I crazy?

Post by Neozilian »

That was what I was thinking, using the almond flour with rye maybe or oats?
“The gin and tonic has saved more Englishmen's lives than all the doctors in the Empire” - Sir Winston Churchil
The Baker
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Re: Almond flour! Am I crazy?

Post by The Baker »

I would still go for the amaretto!

Geoff
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NZChris
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Re: Almond flour! Am I crazy?

Post by NZChris »

Taste it. if it is strong almond, a liqueur might be worthwhile. Otherwise, this stuff might be worth a try: viewtopic.php?f=3&t=76531
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Neozilian
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Re: Almond flour! Am I crazy?

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NZChris wrote: Sat Jan 22, 2022 11:35 pm Taste it. if it is strong almond, a liqueur might be worthwhile. Otherwise, this stuff might be worth a try: viewtopic.php?f=3&t=76531
Thanks NZChris, what a great read! Will help my whiskey as well. Will see if we can get it locally.

What is you view om mashing the almond flour to gelatinize the little bit of starch in the nuts?
“The gin and tonic has saved more Englishmen's lives than all the doctors in the Empire” - Sir Winston Churchil
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Neozilian
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Re: Almond flour! Am I crazy?

Post by Neozilian »

The Baker wrote: Sat Jan 22, 2022 9:23 pm I would still go for the amaretto!

Geoff
Geoff, still have some leftover grappa so think I’ll create some neutral and make some Amaretto as well, sounds delicious!
“The gin and tonic has saved more Englishmen's lives than all the doctors in the Empire” - Sir Winston Churchil
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NZChris
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Re: Almond flour! Am I crazy?

Post by NZChris »

Neozilian wrote: Sun Jan 23, 2022 9:03 pm What is you view om mashing the almond flour to gelatinize the little bit of starch in the nuts?
It's more likely to help than harm. You could try putting boiling water on a handful to see what happens. I'll be doing a small experiment on something tomorrow morning because there is nobody to ask who would have a useful answer.
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