Nuts have been present in the diet of people since time immemorial. Due to their wonderful taste, they quickly found a place in the culinary arts of different countries of the world, not only in a "pure" form, but also as the main ingredient in a number of dishes.
So, the most popular among products obtained from nuts is nut flour 
Previously, nut flour was considered a waste product from the production of nut butter. However, some time later, in light of the widespread passion for a healthy lifestyle, it became a separate product with a huge list of beneficial properties.
According to whether the raw materials have been pretreated, nut flour is divided into two types: made from roasted nuts, which can be peeled or not, and also made from blanched, unpeeled nuts. The nutritional properties of flour also vary depending on the raw materials used. Also, a product made from blanched raw materials differs in taste from that made from fried kernels.
- general characteristics
- Calorie content and chemical composition
- Useful properties and contraindications
- Cooking use
- How to make nut flour
- Cooking a cake from nut flour
- Cooking walnut flour cookies
Almost all types of nuts are used for the production of flour. The most widespread product is made from walnuts, almonds, hazelnuts, pistachios and cashews. Some manufacturers also add dried fruit to the product to give it a more expressive taste.
In industrial production, flour is prepared from the cake remaining after the production of nut butter. It is steamed to produce nut flour.
It should be noted that fatty acids, which are found in large quantities in nuts, can rapidly oxidize when exposed to air. So that the quality of the flour does not disappoint you, it is better to cook it yourself and just before using it for baking. So you can be sure of the quality of the product.
Nut flour is a fairly high-calorie product. Its energy value varies depending on which nuts were used, but the indicator is always high. So, for almond flour it is 333 kcal per 100 g of product  proteins, 1.8 g of fat and 35.5 g of carbohydrates 
The chemical composition of flour also depends on the type of nuts. As a rule, any nut flour is rich in vitamin E - a powerful antioxidant that has a wide range of beneficial properties  cholesterol, takes part in collagen synthesis, and prevents the onset of cancer 
In addition, the composition contains B vitamins, which largely determine the effectiveness of the functioning of the human nervous system. They also affect energy metabolism and help maintain a stable blood sugar level.
Mineral substances are represented by potassium, calcium, magnesium, selenium, iron and other micro- and macroelements  
Nut flour is considered one of the most useful raw materials for baked goods. The thing is that it contains a huge amount of natural protein, which is easily absorbed by the body and is especially useful for people recovering from serious illnesses or surgery 
At the same time, nut flour has practically no contraindications, with the exception of individual intolerance.
Nut flour is widely used in cooking. Most often it is added to butter dough. As a result, baked goods have a subtle and savory nutty flavor.
In addition, this product is used as a thickener for sauces and yoghurts, added to salads and cereals as a flavoring agent.
Finally, it is used as an independent raw material for baking. Thus, almond flour is used to prepare marzipan, the legendary Italian delicacy - Christmas biscotti cookies, as well as macaroni - the most delicate cookies with different tastes.
To make almond flour, pour boiling water over the almonds and let sit for a quarter of an hour. After that, fold it in a colander and rinse with cold water. As a result, you can easily peel the nuts off.
Dry the peeled kernels in the oven at about 100 degrees. This will take about an hour. Be careful not to brown the almonds. Chill dried nuts completely.
The grinding process can now begin. Grind the kernels in a blender or coffee grinder in small portions. The thing is that with prolonged use, the device heats up. Grind each batch of nuts for thirty seconds. The nuts release oil when exposed to heat. As a result, instead of flour, you may end up with a paste.
Please note that if the recipe does not require very fine flour grinding, you can grind almonds right away with sugar or powdered sugar.
Sift the finished flour using a sieve. Large particles can be re-ground.
Store the finished product in a hermetically sealed container in a dry place for a month.
Flour from other types of nuts is prepared according to the same principle.
Such a cake is a real decoration of any table and a delicacy that will delight the most discerning gourmet.
Start creating a dessert by making 350 g hazelnut flour with hazelnuts. Mix it with two teaspoons of baking powder.
In a bowl, beat six egg yolks with 125 grams of sugar until light golden brown. Pour the yolks into the nut flour.
Whisk six egg whites in a separate bowl. In small portions, begin transferring the protein mass to the nut base, stirring constantly. Please note that the dough should be completely homogeneous.
Prepare a baking dish by greasing it with butter and flour. Spread out the nut mass and bake for an hour at 170 degrees. The biscuit can be considered ready when its top becomes bouncy.
After cooling the biscuit, cut it into cakes. Whipped cream can be used as a cream.
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Beat two eggs with 70 grams of brown sugar until smooth. Then add 200 g of any kind of nut flour to the beaten eggs. Any spices will add a piquant taste to baked goods: cardamom, cinnamon, lemon zest, vanilla essence.
Roll the dough into balls the size of a small nut. Place them on a baking sheet covered with baking paper and place in the oven for a quarter of an hour. The required temperature regime is 180 ° С. Do not be alarmed if you notice cracks on the surface of the cookies while baking. This is the special "trick" of this dessert: on the outside it is covered with a crispy crust, but inside it is very tender, soft and melts in your mouth.