Ground almonds are made from blanched almonds, as the brown skin of unblanched almonds is bitter. Ground almonds can be used as a thickener in sauces, topping on casseroles, in the making of almond milk, for baking cookies and cakes, and for making almond butter. Ground almonds give baked goods a moist, dense crumb, though will be slightly more fragile, so let baked goods rest a bit out of the oven before attempting to turn them out of their pans. Some culture often uses ground almonds in place of flour.
