[Sca-cooks] Question about almond flour

[Terry Decker]

European or American almonds?  In the U.S. almonds are primarily a snack 
food and are varietals that are low in oil.  European almonds tend to be 
varietals that have more oil and might turn into butter, especially if one 
adds salt to draw the oil.  I've powdered quite a few almonds in the food 
processor and I haven't had any problem as long as I don't add any liquid.

Bear

> Greetings all,
>
> I am working on a recipe that calls for 'pounded' almonds. The first time 
> we
> made this we used almond flour for convenience reasons. Now I am making it
> again for my mom but do not have almond flour and she says if i try to 
> grind
> whole almonds it will make butter not flour. Any suggestions or advice?
> Thanks,
> -Eleida