Almond flour and almond meal are both derived from ground almonds and have distinct roles in gluten-free baking. Almond flour is finer and made from blanched almonds, best for smooth, melt-in-your-mouth cookies. In contrast, almond meal retains the almond skin, providing a coarser texture suitable for heartier cookies with rich flavors and added fillings. Pastry chef Alysha Dinatale highlights that the choice between the two depends on the desired texture and type of cookie being baked. Using almond meal can enhance cookies with substantial components and a crunchier bite.
"Almond meal is the scrappy, rustic sibling - great for hearty cookies with some texture. Almond flour is the smooth, polished one - perfect for buttery cookies."
"Almond meal works especially well with cookies that have lots of fillings, like chocolate chips, coconut, pecans, or raisins, focusing on texture and crunch."
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