100% pure blanched almond flour, extra-fine and calibrated for recipes that require a smooth, uniform texture: macarons, financiers, frangipane. Sourced from California and Australia, with no additives or preservatives.
Specifications
Ingredients: 100% blanched almonds, no additives, no preservatives, non-GMO
Origin: California and Australia
Grind: extra-fine, uniform, ground without overheating
Color: natural light ivory
Available sizes: 500 g and 1 kg
Allergens: tree nuts (almonds). May contain traces of other tree nuts
Baking uses
Macarons: the base of tant pour tant, smooth shells after double sifting
Financiers: soft texture, blends into beurre noisette without lumps
Frangipane and almond cream: creamy texture for tartlets and galettes
Dacquoise and joconde sponge: light structure with whipped egg whites
Frequently asked questions
Your questions, our advice
Should this powder be sifted before making macarons?
Yes, even extra-fine powder should be sifted with the powdered sugar to remove tiny clumps formed during storage and ensure smooth shells.
How does it differ from standard almond flour?
The extra-fine grind is passed through a finer sieve: smaller, more uniform particles, suitable for demanding surface finishes. Standard powder works for preparations where the finish is less critical.
How should it be stored after opening?
In an airtight jar, at 10-12 °C if possible, away from light and moisture. Consume within 2 to 3 months to preserve the aroma.
