Almond and Sugar Powder

This powder can be found in many European cookies.  As a result, you may want to make it in a large batch.  It can easily be stored for up to one month in an airtight container at room temperature.


Recipe from The French Cookie Book.

PREP TIME: 15 minutes
COOK TIME: No cook time
YIELD: 2 1/2 cups

6 ounces (1 cup plus 2 tablespoons) almonds (or other nut)
6 ounces (1 1/2 cups) confectioners’ sugar


1.   For hazelnuts, preheat the oven to 450 degrees.  Bake the hazelnuts on a baking sheet for about 4 to 6 minutes, until dark but not burned.  Let the nuts cool.

2.  Grind the nuts and half the Confectioners’ sugar in a food processor, stopping to scrape down the sides of the processor bowl.  Break up any caking as needed.  Process until the nuts are finely ground, but not so long that the mixture becomes oily.

3.  Sift through a medium sieve.  Grind the nuts that don’t pass through the sieve with the remaining confectioners’ sugar until the nuts have been reduced to a fine powder.

4.  Transfer all of the nut and sugar powder to a bowl, break up any caking with your fingertips, and mix thoroughly.


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