Macaroon mistake: I bought unsalted, dry roasted sliced almonds, thinking I could use them to make macaroons for Passover, but I see that all recipes

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,

  • Posted by: barb48
  • April 9, 2017


PieceOfLayerCake April 10, 2017
I love grinding up whole nuts for macaroon/ gives them so much more character.
Stephanie B. April 9, 2017
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.
Nancy April 9, 2017
The cookies will taste fine...roasting adds depth of flavor. I would worry if they are salted roasted.
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