bhomis

Hi, thank you. So it looks like overall general consensus is that if I'm to use almonds in a cookie, go with toasted or blanched almonds. Thanks bhomis

Hi. We are thinking about baking cookies using raw almonds and/or almond paste. Since the cookies get cooked in the oven, will the raw almonds / almond paste in the cookies essentially be toasted when finished? Likewise, if using toasted almonds / almond paste, will the almonds / almond paste in the cookies wind up being "over toasted"? Basically, I'm trying to find out whether the better choice is to use raw or toasted almonds / almond paste when baking. Is there an advantage or disadvantage to either? Thanks bhomis