Ground almonds are like that one ingredient we always rely on until they vanish from the pantry. We’ve all hit that moment mid-recipe where we realize we’re totally out. It’s happened more times than we’d like to admit.
The good news? There are plenty of swaps that work just as well and still keep the recipe on track. Some substitutes might tweak the texture a bit, others might shift the flavor slightly, but they all get the job done.
Over time, we’ve tested a handful of these alternatives, and a few stand out for all the right reasons. We’re sharing our favorite options in this article.
6 Quick Substitutes for Ground Almond
Here are six ideas to try out next time you run out of ground almonds.
1 – Almond Flour
Almond flour works great as a swap for ground almonds. It’s already finely milled, so you get a smooth texture in your baked goods. Use a 1:1 ratio to keep things simple.
We’ve noticed almond flour is slightly lighter, which makes the result a bit fluffier. It’s also easier to mix in since it blends so well with other ingredients. Just make sure to check it’s blanched if you need that soft, sweet flavor without the skins.
For more ideas on swapping almond flour, check out this guide on best almond flour substitutes.
2 – Ground Hazelnuts
Ground hazelnuts can step in for ground almonds without much hassle. They bring a nutty, sweet flavor that’s similar but slightly richer. A good rule is to swap them at a 1:1 ratio.
We’ve noticed they work best in recipes where a bolder taste enhances the final result. They’re slightly coarser compared to ground almonds, so expect a bit more texture. This can be a bonus in baked goods like cookies or tarts where crunch is welcome.
Just keep in mind their natural oils are a little higher, which might alter the moisture. Adjust liquids if your mix feels too wet.
3 – Ground Walnuts
Ground walnuts work surprisingly well for ground almonds in many recipes. They give a slightly earthier, nuttier flavor that can add depth to baked goods. Stick with a 1:1 ratio to keep things simple.
We’ve noticed they’re coarser, so you might get a grainier texture. This works great in things like crusts or dense cakes where a bit of texture shines through. Walnuts are also oilier, which means your mix could turn out a little heavier.
If things feel too moist, cut back on other liquids. Their stronger flavor pairs nicely with chocolate and spices for rich desserts.
4 – Coconut Flour
Coconut flour is a very different swap for ground almonds, but it can work. It’s super absorbent, so you’ll only need about 1/4 cup of coconut flour for every cup of ground almonds. This substitute also has a mild, sweet flavor that works nicely in many recipes.
We’ve noticed that coconut flour can make your mix drier than expected, so adding extra liquid or eggs usually helps. It’s naturally gluten-free too, which keeps things light and fluffy if used correctly.
For more ideas on how to make swaps with it, check out this guide on coconut flour substitutes.
5 – Ground Sunflower Seeds
Ground sunflower seeds are an easy alternative for ground almonds. Swap them at a 1:1 ratio, and you’ll get similar results flavor-wise. They’re nutty with a slightly earthy tone, fitting well in savory and sweet recipes.
We’ve noticed their texture is a bit finer than ground almonds, so it blends smoothly into batters and doughs. They’re also naturally nut-free, which works for anyone avoiding almonds.
Be aware that sunflower seeds can react with baking soda or powder, giving a greenish tint. It doesn’t change the taste, but it’s good to know when baking lighter-colored treats.
6 – Oat Flour
Oat flour can work as a simple swap for ground almonds. Use 1 cup of oat flour for every 1 cup of ground almonds. It has a mild, slightly sweet flavor and blends well with most recipes.
We’ve found oat flour adds a soft texture to baked goods like muffins or cakes. It’s finer in texture compared to ground almonds, so you end up with a smoother batter. It’s also gluten-free as long as you’re using certified oats, which is great for anyone avoiding wheat.
For more ideas, check out this helpful guide on oat flour substitutes.
Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.
His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of CooksCrafter.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.
Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.