The impossible... right???
Well I have read all sorts of hints and tips on how to get your almond meal fine in the Thermomix... none got it very fine. Ok for some recipes, but terrible for cookies.
After some mouldy activated nuts, I decided I had better keep them in the freezer.
I wanted to make some Almond Bread and just chucked in some almonds and pulverised for 20sec speed 9... and low and behold, the meal was nice and fine!
The problem with nuts is they are full of oil and as you grind them, the heat releases the oils... hence a few seconds for a coarse flour, a bit too long and you have nut butter. When the nuts are cold, you get a bit longer before the oils are released so the Thermomix can make a finer meal.
I am using Almonds with the skin on, if you used blanched nuts, you would no doubt get an even finer result.
Very pleased I don't need to purchase expensive almond meal any more to make my cookies!
So the secret is simple