of finely ground nuts
Nut flours are excellent sources of plant-based protein, healthy monounsaturated and polyunsaturated fats, fiber, and minerals such as magnesium and zinc. They are naturally carbohydrate-low and provide sustained energy compared to refined grain flours.
About
Nut flour, also known as nut meal or ground nuts, refers to finely milled nuts reduced to a powder or meal consistency. Common varieties are produced from almonds, hazelnuts, peanuts, pecans, and walnuts, though virtually any nut can be processed this way. The production involves blanching (optional), drying, and grinding the nuts to a fine, uniform texture. Nut flours retain much of the nutritional profile of whole nuts, including natural oils, proteins, and fiber, though they lack the shelf stability of refined grain flours due to their fat content.
Different nut flours impart distinct flavor profiles—almond flour is mild and slightly sweet, while hazelnut flour carries earthiness and walnut flour offers a pronounced nuttiness. The particle size and residual oil content vary by production method, affecting their binding and textural properties in baking.
Culinary Uses
Nut flours serve as grain-free alternatives to wheat flour in baking, particularly in gluten-free and low-carbohydrate cuisines. They are essential in European pastry traditions, especially almond flour in French macarons and Spanish polvorones. Ground nuts feature prominently in Middle Eastern and South Asian cooking, where they thicken sauces, form the basis of pralines and confections, and contribute depth to spice blends. Nut flours can be used in equal or greater quantities than wheat flour, though they often require adjustments to binding agents and liquid ratios due to their higher fat and protein content. They work well in cookies, cakes, crusts, and as coating or thickening agents in savory dishes.