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This is in response to Ann's post about Nick Malgieri's baking hints.  I've
been using on advise of Bette Hagman's book, "ground" sliced almonds as a
substitute for oatmeal in cookies and baked goods.  She/he mentioned using a
food processor, but in using them to replace oatmeal I find I need to put
them in a freezer ziplock and beat and roll them with a rolling pin.  The
food processor chops them too fine on even the shortest time.  I just use my
old regular oatmeal cookie recipe substituting the broken sliced almonds for
oatmeal and adding xanthan gum.  I DO use only sweet rice flour for cookies
now; not white or brown rice flours.  It seems to have a less gritty texture
and holds together better.

Vicki
WA