I have a question about the recipe "Almond Scones" from Judith Rae. Hello! I just made these scones along with the homemade almond paste recipe you recommended! Even though the scones still turned out incredibly fantastic, I can't help but wonder why there wasn't a pop of almond flavour as many described above. Could it be due to using almond powder/meal instead of silvered almonds? Or should I toast the almond briefly first? Would be great if someone could help with this. Thank you!