How to Freeze Almonds for Flour
- 1). Determine whether you want blanched or unblanched almonds for your flour. Blanched almonds make a lighter flour while unblanched almonds contain more fiber.
- 2). If blanching, place shelled almonds in a large pot, cover with water and bring to a boil over high heat. Remove from heat, drain, cool and use your fingers to slip the skins off.
- 3). Fill an airtight plastic bag with the almonds. Close the seal most of the way, leaving about an inch open. Using a straw, suck the remaining air from the bag and close the last inch of the seal.
- 4). Store the almonds in a freezer, away from objectionable smells and odors, for 48 hours before making flour.
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