The castanhola (Terminalia catappa Linn) fruit is an exotic species, which presents as edible fractions bark, pulp, and almond. Almonds stand out for their pleasant taste and nutritional value (proteins, lipids, and vitamins) and bioactive compounds. Nonetheless, it is a food source unknown to the general public, a factor that justifies its underutilization in human consumption. This work focused on analyzing the physicochemical and technological properties of castanhola almond flour (CAF). CAF was obtained after manually extracting the nut from the kernel, followed by crushing and sieving. The proximate composition measured moisture, fixed mineral residue (ash), proteins, and lipids. Carbohydrate content was determined by difference. The CAF caloric value was calculated based on the Atwater factors: carbohydrates and proteins per 4 Kcal g-1 and lipids per 9 Kcal g-1. The technological properties evaluated were water and oil absorption capacities. The results of CAF nutritional composition were expressed in g 100 g-1: lipids (48.95), proteins (25.46), carbohydrates (15.97), humidity (5.10), and ash (4.52). The expressive content of lipids and proteins, associated with the appreciable carbohydrates level, reflect on the nutritional quality and the high energy value of the CAF (606.27 Kcal 100 g-1). Furthermore, low humidity is a positive parameter for the shelf life of this raw material. Researches related to the technological characterization of CAF are scarce, being a promising scenario for further development and, consequently, a scientific source for exploration by the food industry. The values of water and oil absorption capacities were 1.19 mL g-1 and 1.31 mL g-1, respectively. These characteristics in flour are strongly associated with the polysaccharides and proteins’ chemical structure, reflecting the improvement viscosity and forming gels in products. Thus, the broad characterization of the CAF offers technical subsidies to the feasibility of its application in the most diverse food products.