Can you use almond meal (made with almond that has skins on) for frangipane? Or do you have to use almond flour (made with blanched almonds)? Thanks.
Depends on how refined you want your frangipane to look, it'll have little flakes of brown if you use the unblanched almonds, but it will still taste good. I'm not a stickler so have done with regular almonds run through my processor. Yes, I run on the wild side and since I didn't worry about the fineness (was more concerned about making almond butter) it was a touch grainy but delicious.