The invention discloses a method for reducing residual fat of almond cakes by dipping and pressing, and belongs to the oil processing technical field. The method comprises the following steps: firstly crushing almond cakes obtained by squeezing at low temperature, adding 15-30 parts of 95%-99% ethanol and 5-10 parts of dried protein-free almond to every 100 parts of the almond cakes, evenly mixing and wetting for 10-30min, then filling in an oil press, regulating pressing pressure to 8-12MPa and pressing for 3min, and increasing pressure to 40-50MPa, and ending the pressing after 5min pressing. By material changing produced by refilling of materials, increased liquid composition and reduced viscosity caused by dissolving the ethanol in the oil, softening of the cakes by the ethanol and assisted filtering of the dried almond, porosity of the cakes is reduced during further pressing, the empty cavities holding residual oil reduce, oil drainage passages increase, oil drainage resistance reduces, and residual oil rate of the almond cakes is further reduced, and the dried almond is taken as a filter aid without other foreign matters, thus avoiding raw material pollution.