Extra-Fine Blanched Almond Powder

• Brand: Bedouin
• Ingredients: 100% blanched almonds—no additives, preservatives, or GMOs
• Origin: almonds from California and Australia (the finest orchards)
• Particle size: ultra-fine, uniform—ground without overheating or oxidation
• Color: natural light ivory
• Allergens: contains almonds (tree nuts). May contain traces of other tree nuts
• Storage: store in a cool, dry place (ideally 10–12°C), away from light

Nutritional values per 100g: Energy 590 kcal / 2467 kJ — Fat 52.5g — Protein 21.4g — Carbohydrates: depending on batch — Salt: depending on batch.

In fine pastry-making, the particle size of almond powder is a critical factor that home bakers often underestimate:

• Macarons: coarse powder creates bumps beneath the shells that prevent smoothing. The extra-fine powder passes straight through a 1.5mm sieve with no residue—smooth shells from the very first batch
• Financiers: the fine powder blends into the hot beurre noisette without forming lumps, creating an even texture and a perfectly caramelized edge
• Frangipane: smooth, creamy texture when baked, with no hard particles that could pierce the delicate pastry of the tartlets
• Dacquoise: too coarse a powder weighs down the whipped egg whites—the extra-fine powder folds in without deflating the mixture
• Almond choux pastry: the fine grind blends in without altering the pastry's structure during drying

The professionals' technique for 30 uniform shells (15 assembled macarons):

1. TPT: blend 125 g almond flour + 125 g confectioners' sugar for 30 seconds in a food processor, then sift twice. Set aside
2. French meringue: whip 100 g egg whites at room temperature with 50 g granulated sugar, adding the sugar in 3 batches. Whip until firm and forms a stiff bird's beak
3. Macaronage: fold the TPT into the meringue using broad, decisive movements. The mixture should be glossy and form a ribbon — it should fall smoothly without breaking when the spatula is lifted. Approximately 50–60 strokes
4. Piping: on a silicone mat or parchment paper, pipe 3.5 cm discs using a smooth round 8–10 mm nozzle
5. Drying: let the shells dry for 30–45 minutes at room temperature until the surface no longer sticks to your finger
6. Baking: preheated fan oven at 150°C — 12 to 14 minutes depending on the oven. The feet form after 4–5 minutes

• Shelled pistachios 1kg — the same nut family, for pistachio macarons
• Pecans 1kg — for streusel and pecan financiers
• Valrhona Raspberry Inspiration — an almond–raspberry pairing for tarts and macarons
• Pectins and texturizers — for frangipane tart fillings

Should almond powder always be sifted before use?
For macarons, yes, absolutely — even extra-fine powder can develop slight clumps during storage. For financiers and frangipane, sifting is recommended but less critical because baking smooths out any roughness.

What is the difference between extra-fine powder and standard powder?
Extra-fine powder is passed through a finer sieve during grinding, resulting in smaller, more uniform particles. In practice: smoother macaron shells, lump-free incorporation into creams, and a lighter texture in dacquoises. Standard powder is suitable for preparations where the surface finish is less critical.

How should almond powder be stored once opened?
An airtight jar or resealable bag, stored in a cool, dry place at 10–12°C ideally. The natural fats in almonds (52.5 g/100 g) go rancid when exposed to heat and light. Consume within 2–3 months after opening to preserve the aroma.

Can almond powder be replaced with hazelnut powder in financiers?
Yes — the same ratio, with a slight difference in texture (hazelnuts are fattier) and aroma (more roasted). Hazelnut financiers are less traditional but very popular, especially paired with dark chocolate or praline.