[Sca-cooks] Question about almond flour

[Elaine Koogler]

Oh, I suspect they were American...I can't imagine getting European almonds
where I have purchased them. And no, I don't add liquid...usually I add
something like chicken broth to make almond milk.  However, the past few
years, I've been using almonds (and other nuts) in recipes that use them in
pastries, etc. So in that case, they're often mixed with sugar and spices,
etc.

Kiri

On Sat, Nov 13, 2010 at 7:30 PM, Terry Decker <t.d.decker at att.net> wrote:

> 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
>>
>
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