Amandes en poudre

Amandes en poudre 317914 207023 7 is finely ground almond meal for baking, pastry fillings, frangipane, and low-flour cakes. By our assessment, its best quality is the moist, rich texture it gives without relying on wheat flour. The downside is practical: almonds bring more fat, so the result can be denser and the ingredient is less forgiving in recipes that need a lot of rise. In the kitchen it feels distinct right away, because the texture is nutty rather than airy and the smell carries through the dough. Compared with plain wheat flour it is narrower, but in almond cakes and frangipane it is the point of the whole recipe. It is for people who want that nutty body and do not need a simple flour substitute, and it is less useful in breads that depend on gluten.