They’re both made from almonds, but they’re milled differently and behave differently in recipes.

• Almond flour: Typically blanched (skins removed) and ground very fine. It blends smoothly into batters and is great for delicate bakes like cakes, cookies, and macarons.
• Ground almonds/almond meal: Often a coarser grind and may include the skins. It adds a heartier texture and is handy for quick breads, toppings, and breading.

When shopping, look for terms like “blanched” and “superfine” if you want a fine, pale texture. For a more rustic look and a bit of crunch, choose coarser ground almonds. Checking the grind description on the package can help you match the product to your recipe.

“Ground almonds” generally refers to almonds that have been milled into a meal or flour. You’ll see variations in skin removal and grind size, which affect texture and appearance.

• Blanched, fine grind: Produces a smooth, light-colored result that mixes easily into batters.
• Unblanched or coarser grind: Tiny almond flecks remain, adding a subtle crunch and a more rustic look.

Ground almonds can add tenderness, moisture, and a nutty flavor to cakes, cookies, crusts, and quick breads. Since it doesn’t behave like wheat flour, recipes may need adjustments for structure. If a recipe specifically calls for “superfine” or “blanched,” choosing that style can help you get closer to the intended texture.

Choose based on the texture and look you want in your baking.

• Blanched: Skins removed, usually finer and lighter in color. It’s a good fit for tender, delicate bakes where you want a smooth crumb and a pale finish.
• Unblanched: Skins included, with visible almond specks and a slightly heartier texture. It works well in muffins, quick breads, and coatings where a rustic look is welcome.

Also check grind level—labels like “fine” or “superfine” can help with recipes that need a very smooth batter. You can use filters on the page to narrow options by type and size, and consider Pickup or Delivery if you’d like a faster way to get what you need.

Almond flour behaves differently than wheat flour, so small changes can help.

• Start with a partial swap: Replace about 1/4 to 1/3 of the wheat flour and see how the texture changes.
• Add structure: Because there’s no gluten, recipes often benefit from extra egg, an additional binder, or a stabilizer to hold shape.
• Adjust liquids: Almond flour is rich in natural oils. You may be able to reduce added fat slightly and tweak liquids to reach a similar batter thickness.
• Watch bake time: Edges can brown faster; check a bit earlier.

For 100% almond flour baking, using recipes developed for it can make the process smoother. Results can vary by recipe and oven.

Keep it dry, airtight, and cool to preserve freshness.

• Short term: Store in an airtight container in a cool, dark pantry and reseal tightly after each use.
• Longer term: Refrigerate or freeze in a well-sealed bag or container to help maintain flavor and aroma. Keep it away from moisture and strong odors.
• Handling tips: Scoop with a clean, dry utensil and bring chilled flour to room temperature before baking to reduce clumping.
• Check freshness: Refer to the package date and give a quick smell before use.

If you prefer, you can order ahead and use Pickup or Delivery to restock when you’re running low.