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Ground Almond Powder

Source: Burt Wolf's Local Flavors, San Sebastian
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Active Time:  5 Minutes
Total Time:  5 Minutes
Basque-native Gerald Hirigoyen is executive chef and owner of the restaurants Fringale and Pastis in San Francisco. This recipe appears in his book The Basque Kitchen: Tempting Food from the Pyrenees (HarperCollins 1999).
1 1/2 cups sliced blanched almonds.
2 1/2 cups whole almonds
2 cups sliced, slivered, or whole blanched almonds
2 tablespoons sugar
Other necessary recipes:
Gateau Basque
Place the nuts and sugar in the bowl of a food processor fitted with the metal blade. Grind or process the nuts just until they turn into a fine granular powder, about 30 to 45 seconds.

TIP: Be careful not to over process the almonds, or they might turn into a paste instead of a light, granular powder.

Recipe reprinted by permission of Cooks' Catalogue, Inc. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Calories: 214
Sodium: 5mg
Fiber: 4g
Carbohydrates, Total: 8g
Protein: 8g
% Cal. from Fat: 76%
Fat. Total: 18g
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