1. Preheat oven to 350ºF/180ºC/gas 4. Generously spray two 12-cup muffin pans with cooking spray. Sprinkle the bottom of each cavity with a couple pinches of sugar. Set aside.
![](https://assets.website-files.com/5ed0559e0b4eadcda05b9b8b/5ed055d0e30da0162d3e6e10_Image.png)
2. Add almonds and rosemary to your KitchenAid® K400 Blender. Close lid, select “Ice Crush” setting, and let blender run through the setting. Scrape down the sides of the blender with a rubber spatula, then replace lid and blend on speed 5 for 10 seconds. Scrape sides again and blend on speed 5 for a final 15-20 seconds, or until almonds and rosemary are finely ground.
![](https://assets.website-files.com/5ed0559e0b4eadcda05b9b8b/5ed07523fb3e470218d52e98_Blog%20Image%20(2).png)
3. Pour the almond mixture from blender in a small mixing bowl. Add all-purpose flour, baking powder, baking soda, and salt. Whisk to combine, and set aside.
![](https://assets.website-files.com/5ed0559e0b4eadcda05b9b8b/5ed055d0e30da0162d3e6e10_Image.png)