Almond Flour

[Anna Blume]

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.

Thanks!

[lperry]

Don't throw it out without testing it for flavor. Put a bit in a pan, toast it in your toaster oven, and see if it tastes like almonds or freezer. If it tastes like almonds, make macarons.

[Anna Blume]

Linda, I can always count on you for good baking advice. Thank you! 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. I will definitely try the toasting test, though.

[synaesthesia]

You might also be able to use it as a thickener instead of flour. So even if you don't use it for the nut flavor, it could add substance to soups.

[lperry]

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.