On Fri, 23 Jul 2010 17:28:54 -0700 (PDT), Kalmia
> wrote:

>Or is this something I can 'make' at home?
>It's called for in a clafoutis recipe. Or is there a decent
>substitute?
>Tanks.

If all else fails, just add 1/8-1/4 tsp almond extract to your batter.
Clafoutis batter is essentially pancake batter, and, as I understand
it, the almond flavor originally came from leaving the cherry pits in
the fruit. When cooked, there was a light almond flavor from the
amygdalin in the cherry pits.

Yes, I can get the meal/flour at my supermarket (HEB) but I usually
don't bother. I use the almond extract and it works fine.

HTH

Alex