Home Cooking 6

Problem grinding sliced almonds

Clarissa | May 25, 200807:36 AM

I've made this cake many times, but it was years ago. The recipe calls for sliced unblanched almonds, ground up very fine. I never had a problem. Yesterday I ground up a batch in my Cuisinart, but they came out in small pieces and not at all fine. They were almost like couscous. So I took another kind of sliced almonds (Trader Joe's skinless) and processed them and they, too, came out in these little pieces like couscous. Today I tried to grind some of each batch up in this little Tribest grinder and they turned into almond butter.

What am I doing wrong? Obviously there's too much oil in the almonds to get them to a fine, almost powdery grind, but I've never had this problem, and I tried two different kinds.

The recipe, by the way, is Rose Levy Berenbaum's Golden Grand Marnier Cake, from The Cake Bible.

Want to stay up to date with this post?
Log In or Sign Up to comment

Recommended From CH