These cookies have egg white, ground almonds confectioners sugar and apricot jam. One needs to lightly flour hands to shape them before dipping in whole egg and rolling in sliced almonds.I thought I would use Matzo cake flour. Someone suggested almond flour. My concern about the almond flour is that there might be too many almond tastes. Do you think one needs to really use a flour subtitute or I could shape without the flour? Also weigh in on the almond flour or matzo cake flour. Thanks, Nancy
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