I have not for this recipe, but I have for others like it. I've found that the bold chocolate flavor in chocolate and almond flourless cakes like the Torta Caprese makes it impossible to tell the difference. That said, if your almonds are already toasted, I see no reason not to use them in this cake. To the extent that toasting the almonds might make them a bit drier, I would not worry about that here, as there is plenty of other fat in the recipe.
On another note, I've found that not using blanched almonds (which are not easily sourced here - plus, I haven't the time or patience to blanch them myself) also makes no difference in recipes like this Torta Caprese. ;o)
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On another note, I've found that not using blanched almonds (which are not easily sourced here - plus, I haven't the time or patience to blanch them myself) also makes no difference in recipes like this Torta Caprese. ;o)