has anyone ever used ALMOND FLOUR?
i just picked some up from a specialty store and thought i'd like to dredge chicken cutlets in it instead of flour.... any other ideas?
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9 Comments:
I make almond cookies with. Usually Riccarelli. You could make macarons, dacquoise and a whole lot of sweets. Roll truffles in it.
Coatings for savory sounds exciting. When you get your mixtures figured out and you try it please let us know.
JerzeeTomato at 11:03AM on 01/03/09
A friend of mine uses it for dredging chicken and fish in. She has to keep things gluten free, so you might check out some of the gluten free food blogs out there.
dhorst at 2:46PM on 01/03/09
Fantastic in European (German) Cheesecake made with "Quark", provides body and 'hold'.
kanopemainer at 6:05PM on 01/03/09
Macarons.
firni at 10:18PM on 01/03/09
Financiers!
emmab at 12:32AM on 01/04/09
Julia Child's Reine de Saba, and some of the linzer cookie recipes discussed, linked, or posted on this site (e.g., Dorie Greenspan's).
emilydev at 4:55PM on 01/04/09
i've actually used it for baking...i wouldn't try to wholly replace white flour with it, but i usually add it to my whole wheat bread(it's a stock recipe--about half AP flour, half HW flour; replace about half of the AP with Almond)...you may need to knead it a bit more than usual, but it gives the bread a really great flavor.
rasellers0 at 11:52PM on 01/04/09
i've used it along with garbanzo flour in cookies for the gluten free friends; sounds like it might be good to use as a dredge for seafood--like maybe soft shell crabs that you pan fry and make an amaretto, butter and toasted almond sauce for-- kinda like a newfangled amandine.
hobcat57 at 3:19PM on 01/05/09
Maida Heatter's Queen Mother's Cake and many desserts for Passover.
aoi33 at 10:02PM on 01/10/09