if you're talking about this recipe:
i would use not substitute more than about 1/2 cup of almond flour for the all-purpose if you want to achieve something closer to the texture of the original. there are recipes where you use 100% nut flour and oil (in roughly the same proportions as the above recipe), but the resulting crust will have a distinctly different texture.
amysarah is a trusted home cook.
I love Patricia Wells' tart recipes - her crust with ground almonds only uses 2 T ground almonds to 1.25 cups flour (also a little almond & vanilla extracts.) It has a great texture - like a big crisp almond cookie. Very easy too - no rolling, the pastry is just pressed into the pan.
I just located the recipe online - this is for her cherry tart, but I've used the same crust for other fruits, and even lemon (my favorite): http://yummysupper.blogspot...
the only thing i would worry about is the texture -- i'm pretty sure substituting all almond flour would result in a crumbly dough. Almond flour doesn't absorb liquids as well as all-purpose does, so i would think the dough would be crumbly and hard to manage. i agree with the above two -- try substituting just some of the flour. unless you're going for a gluten-free thing, in which case i can't help.
Please enter a valid email address.
Well played. You deserve a cookie.
Don't worry: it'll still bring you luck in the New Year
Olive Oil Sesame Carrot Cake
A Short History of the Pillsbury Bake-Off
Splatter-Be-Gone Mixing Bowls
Some Unexpected Places We Found Food This Week
Knives, According To An Expert
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.