Does anyone happen to know why so many French recipes for baked goods call for ground almonds? I'm not talking about macarons, but rather cakes, petits gateaux, tortes, "pain de" this or that, cookies ....
1) Does the practice carry over from some generations-old peasant-y dependence on nuts in the diet?
2) Did the practice arise due to Brillat-Savarin's book, in which he says people eat too much sugar and white flour?
3) Do other countries' baked goods also include a hefty dose of ground almonds?
.... And if I don't want to put ground almonds into everything, how would I alter a recipe that calls for them