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Almond Flour

Anna Blume

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I froze a one-pound bag of almond flour in December 2010, thinking it was such a good deal at the Persian market (Rockville) I visited, surely I'd use it up quickly in round of baking Christmas cookies. Hasn't been opened, alas.

So, in the round of pantry-fridge-and-freezer cooking spree that seems to be underway at many of our homes, first question is should I just toss it since it's probably no longer flavorful?

Second, if I don't, any recipe recommendations or ideas for using up a lot quickly without getting terribly fat are welcome, including flat breads or crackers and pastry crusts for savory dishes?

I've checked the King Arthur website.


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To be honest, I like macarons more than meringues but I am one of the very few who do not swoon over this particular sandwich cookie.

OK then, make Julia Child's Reine de Saba cake. There are a million hits on Google, or you can rent her old shows from Netflix and watch her make it. That's what I did, and it's an amazing dessert.

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