Pictured: Raspberry White Chocolate Cheesecake calls for a nut meal to create that perfect texture.
Ever wonder what the difference is between nut means and flours? Following are explanations along with uses and tips for storage.
Very fine in texture, nut flours (like almond flour) are very light. Flours tend to pack more densely and absorbs more moisture than the nut meal, making it better for cakes and other baked goods, as well as for breaded, fried dishes. The nut skins are typically removed during processing, lending to its lighter color. Kept frozen, almond flour will be available for months beyond a room-temperature shelf life.
Nut meal is a coarsely ground/processed product that typically leaves skins intact, creating a darker product. These chunkier bits of nut can be used as cake toppings, in cheesecake crusts, or anywhere a more coarsely ground flour or crushed graham crackers are typically used. I like to combine equal parts of two or more nuts for the best effects, depending on use and flavor profile, and keep mine stored in a sealed freezer bag to keep the product for months.