Grinding almonds and nuts in the Thermomix® takes 10 seconds. Place 200 g of whole almonds into the mixing bowl, speed 7, done. Freshly ground nuts taste more intense than shop-bought, cost less, and whole nuts keep far longer in storage.
Grinding Almonds and Nuts in the Thermomix®
Ingredients 0 / 1 ✓
- 200 g Almonds
Instructions 0 / 2
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1
Grind the Almonds.
Place the almonds into the mixing bowl and grind for 10 sec / speed 7.
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2
Store.
Fill into an airtight container to store.
Tip: You can grind hazelnuts, walnuts, or cashews just as easily as almonds.
Nutrition per serving
Speed 7, no higher: or it becomes nut butter
10 seconds at speed 7 gives an even, slightly coarse grind. If you go higher (speed 8 to 10), the nuts release their oil and the mixture turns clumpy or paste-like. The Thermomix® spins so fast at high speeds that ground almonds become almond butter within seconds. For fine flour (for macarons, for example), it is better to grind twice briefly at speed 7 than once for longer at a higher speed.
Blanched or with skin: which we use and when
Almonds with their skin produce a darker flour with a stronger flavour. For light-coloured doughs and marzipan, we use blanched almonds. Removing the skin beforehand is important because the brown flecks remain visible in the finished baked goods and can taste slightly bitter. For roasted caramelised almonds, on the other hand, the almonds are left whole and are not ground.
Hazelnuts, walnuts, cashews: same technique, different result
The principle is the same for all nuts: 200 g into the mixing bowl, 10 seconds at speed 7. But each nut behaves differently. Hazelnuts are drier and grind more evenly. Walnuts have a higher fat content and turn oily more quickly. For walnuts, grind for only 5 to 8 seconds and check the result. Cashews are soft and become cashew butter very quickly, so 5 seconds is enough. For all nuts: small batches (max. 200 to 250 g) give a more even result than large ones.
Storing ground nuts: fridge or freezer
Freshly ground nuts keep for about 2 weeks in a sealed container in the fridge. In the freezer, they keep for up to 6 months. The high fat content means ground nuts go rancid quickly at room temperature. Whole nuts, by contrast, keep for months in the larder. If you are not baking straight away, it is better to keep them whole and grind them shortly before baking.
What we bake with ground almonds
We use ground almonds and nuts mainly for marble cake with the Thermomix®, for butter biscuits at Christmas, and for marzipan. Using the Thermomix® to grind your own nuts saves money on pre-packaged ground almonds and gives a fresher result.
More on this topic: Tips and basics for every mixing bowl are in the Thermomix® basics hub. Or browse the complete guides overview.
