ping: Debbie Cusick

First, it's nice to see you posting. I think of you as one of the
LC dessert goddesses.

Anyway, I am thinking of making either your tiramisu or just the
almond loaf for an experiment (or I may split the loaf up and try
smaller versions of several different ideas), and I have a couple
of questions. First, by ground almonds, do you mean home-ground,
or can I use a coarse almond flour? Second, I have some sort-of
wretched-tasting, very coarse ground flax. Does flax meal mean
something with a coarse texture or something more like flour? If
the former, can I just use more of the coarsely ground almond
flour? If the latter, can you suggest some substitute, since I
don't have any and have already been to the HFS two times today?

Thanks!!!!
--
Jean B.

Hi, I ground my own almonds into as fine a meal as I could, as I could not
find almond flour anywhere. I have since found it (just this month!) at the
local Whole Foods, so would probably use almond flour now. A fine
consistency is best. Ditto the flax meal. You can find finely group flax
meal at Whole Foods too, but I did my own. I ground both flax and almonds in
a coffee grinder, as it did the best job. But you could use all almond flour
too. If it's coarse it would just have a coarser texture.

Debbie

"Jean B." wrote in message ...
First, it's nice to see you posting. I think of you as one of the
LC dessert goddesses.

Anyway, I am thinking of making either your tiramisu or just the
almond loaf for an experiment (or I may split the loaf up and try
smaller versions of several different ideas), and I have a couple
of questions. First, by ground almonds, do you mean home-ground,
or can I use a coarse almond flour? Second, I have some sort-of
wretched-tasting, very coarse ground flax. Does flax meal mean
something with a coarse texture or something more like flour?

Debbie Cusick wrote:

Hi, I ground my own almonds into as fine a meal as I could, as I could not
find almond flour anywhere. I have since found it (just this month!) at the
local Whole Foods, so would probably use almond flour now. A fine
consistency is best. Ditto the flax meal. You can find finely group flax
meal at Whole Foods too, but I did my own. I ground both flax and almonds in
a coffee grinder, as it did the best job. But you could use all almond flour
too. If it's coarse it would just have a coarser texture.


Thanks, Debbie! I do have some finer hazelnut flour, but that may
be too many flavors.

--
Jean B.