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Originally Posted by Dee Randall
I purchase the 2 lb. bags (I think they are 2#) whole almonds from Costco
or BJ's that have the brown skin left on them.
Having noticed recently some recipes calling for almond flour, I would like
to start using these almonds as flour more often in baking recipes (I have
no recipes particularly in mind).
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If you're utilizing almond flour to replace wheat flour, then I'd recommending grinding blanched almonds as opposed to unblanched. The skins add a bitter taste to subtley flavored baked goods.