I was grinding sliced almonds in the food processor for Nigella Lawson's Clementine cake. The first result was rather chunky almond meal instead of a flour. I read a tip that adding some of the sugar from the recipe to the almonds would help them grind more finely. So, what the heck, I gave it a try, and DH watched to see if it would work. It did! With a few more pulses, the chunky product was reduced to a fluffy, flour-like consistency. I was very surprised. Anyone else used this type of trick for grinding nuts? I do love learning something new in the kitchen.