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?

The trick is to pulse the food processor when you grind the nuts. If
you run the grind continuously it moves towards nut butter. If you
pulse the grind it moves towards flour. I don't know if it's the air
settling out when pulsed or the temperature going up on the continuous
grind.

Nut meats cost more than any grain so nut flour is expensive. But it's
delicious enough to be worth the extra money.

Almond flour, paste, butter. It's a spectrum of how it was ground.