I'm glad you asked this.  I bought a big bag of almond flour/neal a couple
of weeks ago.  Now I can't figure out what to do with it.  It looks real
good in my refrigerator though  <g>.

Here are some of my faves...
ALMOND POUND CAKE (LOW CARB)

1 cup butter softened

1 cup Splenda

5 eggs

2 cups almond flour

1 tsp baking powder

1 tsp lemon extract

1 tsp vanilla extract

Preheat oven to 350?F.

Cream butter and Splenda. Add eggs, one at a time, beating after each. Mix
almond flour with baking powder; add to egg mixture a little at a time. Add
extracts.

Pour into 9" greased cake pan. Bake for 50-55 minutes. 8 slices come to
about 5.8 carbs each.

Optional: Serve with whipped cream or strawberries.

Some variations:

1. Add cocoa and elimnate lemon extract for chocolate pound cake.

2. Add banana extract instead of lemon and some chopped nuts for a banana
nut cake.

Almond Flour Sugar Cookies

1 stick of butter
3/4 c Splenda
1 egg
1/2 tsp vanilla
1 TBS milk or cream
1 1/4c almond flour
1/8 tsp salt
1/4 tsp baking powder

Preheat oven to 350*. Cream the butter, then add sugar.
Beat until light. Add egg, vanilla, and cream, beat thoroughly.
Mix the flour, salt and baking powder together, and add to the first
mixture, and blend well. Arrange by teaspoonfuls about an inch apart. Bake @
350* for 20-25 mins.

Different variations

ALMOND SPICE: fold in 1/3cup finely chopped almonds, 1/2tsp cinnamon, 1/2tsp
ground cloves, 1/2tsp nutmeg, into the dough.

COCONUT: add 1/2c finely chopped coconut

RAISIN: add 1/2c raisins

     ALMOND MUFFIN LOAF

     Ingredients

     2 1/2 cups almond flour
     3 eggs
     1/4-1/3 cup melted butter
     1 cup dry curd cottage cheese, packed (or cream cheese)
     1 teaspoon baking soda
     1/4 teaspoon salt

     Instructions

     1. Preheat oven to 350 degrees F. (180 deg. C.)

     2. Grease a 4 inch x 8 inch loaf pan with butter and coat bottom with
almond flour.

     3. Use food processor to mix eggs, melted butter, dry curd cottage
cheese, baking soda, and salt. Process until thick and resembles butter in
texture.

     4. Add almond flour and process until mixed thoroughly. If too stiff
for processor, remove and knead with wet hands to evenly distribute almond
flour.

     5. With wet hands, shape dough into loaf and press into greased pan.

     6. Bake at 350-375 deg. F. (180-200 C) for about 1 hour until lightly
browned on top. There will be a crack on the top of the loaf. Check doneness
by inserting knife and seeing if it comes out clean.

     7. Remove from oven, loosen from sides of pan with spatula.

     8. Invert onto rack to cool thoroughly, so it will be firm enough for
cutting.

     Notes

     Variations: Add 1 TBSP caraway seeds* with the almond flour or Add
about 1/2 cup raisins and/or other dried fruit during kneading/shaping.

I've used it for cookies and pound cake - both of which were great.

My favorite use is to mix in some ranch dressing mix or some taco
seasoning and use it as a breading on chicken fingers. I dip the
chicken in egg then coat in the almond flour mixture and fry. If there
is leftover flour mixture, I mix the egg into it and make what kind of
look like hush puppies.

I've thought about trying it as a breading on okra, but haven't yet.

A