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.
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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.
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