SC - grinding almonds oop

[Philip & Susan Troy]

Helen wrote:
> 
> Hi,
>     Just saw someone (will not say her name) grinding almonds in her food
> processor, and she said adding a tablespoon of sugar will keep them from getting
> oily as you pulse them.
> 
> Helen

The standard medieval/Renaissance European wisdom about this seems to be
to add a small amount (a few drops) of water or rosewater every so
often. Of course if you need really dry almond "flour", and are not
making marzipan or almond milk, it could cause problems.
 
Adamantius
- -- 
Phil & Susan Troy

troy at asan.com
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