Blanched almond flour is made from almonds that have had their skins removed. The blanching process involves soaking raw almonds in boiling water for a brief period, which causes the skins to loosen and slide off easily. Once the skins are removed, the almonds are ground into a fine, light-colored flour. This flour has a smooth texture and is often preferred for recipes that require a delicate consistency, such as pastries and cakes. Because blanched almond flour lacks the skin, it is also lower in phytic acid, an anti-nutrient that can inhibit the absorption of certain minerals in the body (Bob's Red Mill).

Texture: The fine, fluffy texture makes it ideal for creating light baked goods.
Appearance: It produces a uniform, appealing look in baked goods, making it a favorite for pastries.
Nutritional Profile: Lower in phytic acid, which may be beneficial for those concerned about mineral absorption.

In contrast, unblanched almond flour is made from whole almonds, including the skin. This results in a flour that has a coarser texture and a darker color, often with visible flecks of almond skin. While some bakers may shy away from unblanched almond flour due to its appearance, it offers a more natural look and is rich in fiber and nutrients (Anthonys Goods).

Nutritional Value: Retains the skin, which is high in fiber and contains beneficial vitamins and minerals.
Flavor: Provides a nuttier flavor that can enhance certain recipes.
Natural Appearance: The darker color can give baked goods a rustic, homemade look.

When comparing blanched and unblanched almond flour, several key differences emerge:

Blanched almond flour is finer and smoother, making it ideal for recipes that require a light and airy texture. Unblanched almond flour is coarser, which can add a denser texture to baked goods.

Blanched almond flour is pale and uniform, while unblanched almond flour has a red-brown color with flecks from the skin. This difference can affect the visual appeal of your final dish.

While both types of almond flour are nutritious, unblanched almond flour contains more fiber and certain nutrients found in the almond skin. Blanched almond flour, on the other hand, is lower in phytic acid.

Blanched almond flour is preferred for delicate pastries and cakes, while unblanched almond flour can be used in heartier recipes like cookies and bread, where a denser texture might be acceptable (The Big Man's World).

When deciding which type of almond flour to use, consider the following:

Recipe Requirements: If you need a light and fluffy texture for cakes or pastries, opt for blanched almond flour. For denser baked goods, unblanched almond flour may work just fine.
Nutritional Goals: If you're looking to increase your fiber intake, unblanched almond flour is the better choice due to its higher fiber content.
Visual Preference: Consider how you want your baked goods to look. If a uniform appearance is important, blanched almond flour is the way to go.

Both blanched and unblanched almond flour have unique characteristics that make them suitable for different baking needs. Blanched almond flour offers a light texture and appealing appearance, making it perfect for delicate recipes, while unblanched almond flour provides a nuttier flavor and higher fiber content. Ultimately, the choice between the two comes down to personal preference and the specific requirements of your recipes. Whether you choose blanched or unblanched, incorporating almond flour into your baking can enhance both the flavor and nutritional profile of your dishes. Happy baking!