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Almond Flour vs. Ground Almonds: What's the Difference?

Edited by Aimie Carlson || By Harlon Moss || Published on January 20, 2024
Almond flour is finely ground blanched almonds; ground almonds are coarser and may include the skin.

Key Differences

Almond flour is made from blanched almonds with skins removed, ground to a fine texture. Ground almonds, also known as almond meal, include the skin and have a coarser texture.
Almond flour's fine consistency makes it suitable for delicate baked goods like macarons. Ground almonds offer a more textured, rustic feel, ideal for items like muffins.
The skinless nature of almond flour results in a lighter color and a milder taste. Ground almonds retain the nutty flavor and color of the almond skins, imparting a richer taste.
In recipes requiring more precise texture, like fine pastries, almond flour is preferred. Ground almonds are versatile for use in recipes where texture is less critical, like granola.
Almond flour, due to its finer grind, can behave more like traditional flour in recipes. Ground almonds add bulk and texture, making them suitable for crumble toppings and crusts.

Comparison Chart


Finely ground, smooth
Coarser, more textured

Almond Preparation

Blanched, skin removed
Usually unblanched, skin included


Light, pale
Slightly darker due to skins


Milder, subtle almond flavor
Richer, nuttier taste

Best Used For

Delicate baked goods, pastries
Textured baking, toppings

Almond Flour and Ground Almonds Definitions

Almond Flour

It is known for its smooth texture and pale color.
Almond flour provided the perfect consistency for her macarons.

Ground Almonds

They are versatile for both baking and cooking applications.
Ground almonds were the key ingredient in her vegan meatballs.

Almond Flour

Almond flour is preferred for its subtle flavor in sophisticated pastries.
Her gourmet cookies were made with almond flour for a refined taste.

Ground Almonds

They are often used for recipes where a nutty texture is desired.
She sprinkled ground almonds over the dessert for extra crunch.

Almond Flour

Almond flour is popular in gluten-free and low-carb recipes.
For his keto diet, he baked bread with almond flour.

Ground Almonds

Ground almonds are suitable for rustic-style baked goods.
The apple crumble featured a topping of ground almonds for a hearty feel.

Almond Flour

It blends well in recipes needing a fine, flour-like consistency.
Almond flour was her choice for the delicate tart crust.

Ground Almonds

Ground almonds retain a natural, rich almond flavor due to the skins.
The ground almonds brought a robust flavor to the muffins.

Almond Flour

Almond flour is finely ground blanched almonds, often used in baking.
She used almond flour for the gluten-free cake.

Ground Almonds

Ground almonds are almonds ground with their skin on, giving a coarser texture.
Ground almonds added a lovely texture to her homemade granola.


Is almond flour gluten-free?

Yes, almond flour is naturally gluten-free.

What is almond flour?

Almond flour is a fine powder made from ground, blanched (skinless) almonds.

Are ground almonds the same as almond meal?

Yes, ground almonds are often referred to as almond meal.

What are ground almonds?

Ground almonds are made from whole almonds, including the skin, and have a coarser texture.

What's the nutritional difference between almond flour and ground almonds?

They are nutritionally similar, but almond flour may have slightly less fiber due to the absence of skins.

Is almond flour suitable for keto diets?

Yes, almond flour is low in carbs and suitable for keto diets.

How do you make almond flour at home?

Blend blanched almonds in a food processor until fine, taking care not to turn it into almond butter.

Can almond flour and ground almonds be used interchangeably in recipes?

They can be used interchangeably in some recipes, but the texture and appearance will differ.

How do you store almond flour?

Store almond flour in a cool, dry place, or refrigerate to extend its shelf life.

Can almond flour be used for frying?

It's not ideal for frying due to its fine texture and high fat content, which can burn easily.

How does almond flour affect the texture of baked goods?

It often results in a moist and dense texture in baked goods.

Can ground almonds be used to coat foods before cooking?

Yes, they provide a crunchy coating for foods like chicken or fish.

Can almond flour be used as a thickening agent?

Yes, it can be used to thicken sauces and gravies, but it will impart a nutty flavor.

Are there any allergen concerns with almond flour?

Yes, almond flour should be avoided by those with tree nut allergies.

Is almond flour good for baking?

Yes, it's commonly used in baking for gluten-free and low-carb recipes.

Do almond flour and ground almonds taste the same?

They have a similar nutty taste, but almond flour is often milder due to the absence of skins.

Is almond flour good for diabetics?

Yes, its low carbohydrate content makes it a good choice for diabetics.

What's the shelf life of ground almonds?

Ground almonds can last up to 9 months if stored properly in a cool, dry place.

Can I make ground almonds from almond flour?

No, you can't make ground almonds from almond flour due to the difference in texture and composition.

Can you substitute almond flour for all-purpose flour?

You can, but the ratio and recipe outcome will differ due to texture and binding differences.
About Author
Written by
Harlon Moss
Harlon is a seasoned quality moderator and accomplished content writer for Difference Wiki. An alumnus of the prestigious University of California, he earned his degree in Computer Science. Leveraging his academic background, Harlon brings a meticulous and informed perspective to his work, ensuring content accuracy and excellence.
Edited by
Aimie Carlson
Aimie Carlson, holding a master's degree in English literature, is a fervent English language enthusiast. She lends her writing talents to Difference Wiki, a prominent website that specializes in comparisons, offering readers insightful analyses that both captivate and inform.

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