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,
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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.
Happier iced coffee, cereal, and cookies, right this way.
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