To make a gluten-free version of the chocolate-dunked pistachio shortbread http://food52.com/recipes...), which do you think would be better (a) substitute almond flour for regular flour or (b) substitute all-purpose GF baking flour for regular flour? Thanks!
Join the party—there'll be cake.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)