Marsha, I've been blanching almonds using that method for years and it really works well, just is rather tedious...
Okay, pulsing and stirring often... I hope that it works since the whole almonds are a lot less expensive than almond flour!
hAndyman, funny you should mention zimtsterne... I made them for the first time a few weeks ago and tossed the cookies out. There was a recipe in in Saveur and they looked so good, but were time-intensive. I actually figured out beforehand that the recipe needed more egg whites, so the dough was a good texture, and I loved the egg white-confectioners' sugar glaze, but they were horribly sweet. Way too sweet.
Unfortunately, the recipe called for blanched almonds (almost a pound of them) and I wasted them!
I'm going to try making almond flour in the next day or so, and I'll let you all know how it turns out-- thanks so much for the advice!!!
Can't you just eat what I put in front of you? Do you have to know what it is?
Ria Parkinson, Butterflies (BBC, 1978-83)