call for BLANCHED almonds or almond flour. If I use mine, how will it affect the taste, as the almonds will be ground up in a food processor anyhow? Thks,
Nancy is a trusted home cook.
The cookies will taste fine...roasting adds depth of flavor. I would worry if they are salted roasted.
I think blanched almond flour in macaron is to get a smooth uniform color - sounds like yours still have the skins on them, but I don't think this would do anything besides make your cookies a little darker. I second the other answer that the roasted almonds will probably add a nice flavor.
PieceofLayerCake is a trusted source on baking.
I love grinding up whole nuts for macaroon/macaron....it gives them so much more character.
Please enter a valid email address.
Well played. You deserve a cookie.
It's not from Florence...
The Origins of "à la Florentine"
What to Know About This Nationwide Hot Dog Recall
Last Day for 20% Off!
Cold Brew vs Iced Coffee: Which Is Actually Better?
What the Food in ‘Twin Peaks’ Means to Kyle MacLachlan
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)