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I notice the inclusion of almond flour - an ingredient which is virtually unheard of in most American supermarkets today.

On the other hand, I recall from Townsends 18th century cooking channel that almond flour was historically, if not common, used sometimes - there’s a cookie recipe I mean to try soon which uses exclusively almonds without any wheat flour at all!

Why did almonds lose their prominence in our diet? I know they’re getting something of a resurgence, but they largely disappeared for quite a while.

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@hasufin, I have found almond flour to be readily available in grocery stores; either in 1lb. bags or in bulk. Perhaps it’s regional. I live on the left coast.

To some extent, I’m sure it is - when I lived in the SF Bay area I generally found it easier to locate less common ingredients. And, of course, people grow almonds in California.

But understand - I’m not lamenting that I can’t find almond flour; rather I’m observing that while every grocery store has a broad selection of wheat flours, a typical store might have almond flour, but it very possibly will not. Almonds generally, and almond flour in particular, seems to have been a more common component of medieval and colonial diets, so sometime in the 19th century I suspect they fell out of favor for some reason.

These are very common in Australian cafes, where they are known as friands (FREE-onds).

Almond meal can also be used.

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