Excellent! I'll try it. That egg-white proportion is valuable advice. Lay on, McDuff! (Or was it MacDuff...) Marcona almonds may be available only at gunpoint from a small Mafia-operated orchard in southern Naples, so California almonds will have to do. Besides, I prefer ready-made commercial almond flour to grinding my own. Herme grinds his own, but he has cheap labor to sift it (devoted young "stagiares" or interns). Interestingly, one eGullet reader who actually worked for The Great Man remembers that he uses almond flour and 10x sugar tpt (in equal amounts), but his reprinted recipes call for much more sugar than almond flour, almost 2 to 1.