Pure nuts: New California oils and flours infuse dessert with flavor. (Food: Guide). From: Sunset | Date: March 1, 2003| Author: Washington, Kate | COPYRIGHT 2003 Sunset Publishing Corp. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan.  All inquiries regarding rights should be directed to the Gale Group.Copyright information

In France a few years ago, I browsed happily in every food shop and supermarche. The cheese and pate were lovely, but what really caught my eye were bags of almond flour. I love using nuts in baking, and I've spent way too much time scraping lumps of ground nuts out of my food processor. When I packed to come home, bags of almond flour found themselves nestled among new shoes in my suitcase.

I've long since used up that almond flour, but now I've discovered an American s...

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