FINELY SIFTED ALMOND FLOUR

DOUBLE CHOCOLATE ALMOND BROWNIES - INGREDIENTS: 1/2 CUP BUTTER, 4 OZ. SEMI-SWEET CHOCOLATE, 1/4 CUP PACKED BROWN SUGAR, 1/4 CUP SUGAR, 1 1/2 TEASPOONS VANILLA EXTRACT, 2 EGGS, 1 1/2 CUPS BLUE DIAMOND ALMOND FLOUR, 2/3 CUP CHOCOLATE CHIPS, 1/2 CUP CHOPPED ALMONDS. DIRECTIONS: 1. PREHEAT OVEN TO 350°F AND LIGHTLY BUTTER AN 8-INCH BAKING PAN. 2. MELT BUTTER AND CHOCOLATE IN A MEDIUM SAUCEPAN OVER VERY LOW HEAT. 3. STIR IN SUGARS AND VANILLA; SET ASIDE TO COOL. 4. ADD EGGS AND BEAT WELL TO INCORPORATE. STIR IN ALMOND FLOUR AND MIX WELL. THEN STIR IN CHOCOLATE CHIPS AND ALMONDS. 5. SPREAD EVENLY IN PREPARED PAN; BAKE FOR 30 TO 35 MINUTES OR UNTIL A TOOTHPICK INSERTED INTO THE CENTER COMES OUT CLEAN. 6. LET COOL COMPLETELY BEFORE CUTTING INTO SQUARES.

DOUBLE CHOCOLATE ALMOND BROWNIES - INGREDIENTS: 1/2 CUP BUTTER, 4 OZ. SEMI-SWEET CHOCOLATE, 1/4 CUP PACKED BROWN SUGAR, 1/4 CUP SUGAR, 1 1/2 TEASPOONS VANILLA EXTRACT, 2 EGGS, 1 1/2 CUPS BLUE DIAMOND ALMOND FLOUR, 2/3 CUP CHOCOLATE CHIPS, 1/2 CUP CHOPPED ALMONDS. DIRECTIONS: 1. PREHEAT OVEN TO 350°F AND LIGHTLY BUTTER AN 8-INCH BAKING PAN. 2. MELT BUTTER AND CHOCOLATE IN A MEDIUM SAUCEPAN OVER VERY LOW HEAT. 3. STIR IN SUGARS AND VANILLA; SET ASIDE TO COOL. 4. ADD EGGS AND BEAT WELL TO INCORPORATE. STIR IN ALMOND FLOUR AND MIX WELL. THEN STIR IN CHOCOLATE CHIPS AND ALMONDS. 5. SPREAD EVENLY IN PREPARED PAN; BAKE FOR 30 TO 35 MINUTES OR UNTIL A TOOTHPICK INSERTED INTO THE CENTER COMES OUT CLEAN. 6. LET COOL COMPLETELY BEFORE CUTTING INTO SQUARES.

DOUBLE CHOCOLATE ALMOND BROWNIES - INGREDIENTS: 1/2 CUP BUTTER, 4 OZ. SEMI-SWEET CHOCOLATE, 1/4 CUP PACKED BROWN SUGAR, 1/4 CUP SUGAR, 1 1/2 TEASPOONS VANILLA EXTRACT, 2 EGGS, 1 1/2 CUPS BLUE DIAMOND ALMOND FLOUR, 2/3 CUP CHOCOLATE CHIPS, 1/2 CUP CHOPPED ALMONDS. DIRECTIONS: 1. PREHEAT OVEN TO 350°F AND LIGHTLY BUTTER AN 8-INCH BAKING PAN. 2. MELT BUTTER AND CHOCOLATE IN A MEDIUM SAUCEPAN OVER VERY LOW HEAT. 3. STIR IN SUGARS AND VANILLA; SET ASIDE TO COOL. 4. ADD EGGS AND BEAT WELL TO INCORPORATE. STIR IN ALMOND FLOUR AND MIX WELL. THEN STIR IN CHOCOLATE CHIPS AND ALMONDS. 5. SPREAD EVENLY IN PREPARED PAN; BAKE FOR 30 TO 35 MINUTES OR UNTIL A TOOTHPICK INSERTED INTO THE CENTER COMES OUT CLEAN. 6. LET COOL COMPLETELY BEFORE CUTTING INTO SQUARES.

DOUBLE CHOCOLATE ALMOND BROWNIES - INGREDIENTS: 1/2 CUP BUTTER, 4 OZ. SEMI-SWEET CHOCOLATE, 1/4 CUP PACKED BROWN SUGAR, 1/4 CUP SUGAR, 1 1/2 TEASPOONS VANILLA EXTRACT, 2 EGGS, 1 1/2 CUPS BLUE DIAMOND ALMOND FLOUR, 2/3 CUP CHOCOLATE CHIPS, 1/2 CUP CHOPPED ALMONDS. DIRECTIONS: 1. PREHEAT OVEN TO 350°F AND LIGHTLY BUTTER AN 8-INCH BAKING PAN. 2. MELT BUTTER AND CHOCOLATE IN A MEDIUM SAUCEPAN OVER VERY LOW HEAT. 3. STIR IN SUGARS AND VANILLA; SET ASIDE TO COOL. 4. ADD EGGS AND BEAT WELL TO INCORPORATE. STIR IN ALMOND FLOUR AND MIX WELL. THEN STIR IN CHOCOLATE CHIPS AND ALMONDS. 5. SPREAD EVENLY IN PREPARED PAN; BAKE FOR 30 TO 35 MINUTES OR UNTIL A TOOTHPICK INSERTED INTO THE CENTER COMES OUT CLEAN. 6. LET COOL COMPLETELY BEFORE CUTTING INTO SQUARES.

TIPS FOR BAKING WITH ALMOND FLOUR - SCOOP AND LEVEL ALMOND FLOUR, DO NOT PAT DOWN, FOR BEST BAKING RESULTS, BATTERS AND DOUGHS SHOULD BE ON THE THICK SIDE. DON'T WORRY ABOUT OVER-MIXING YOUR BATTERS. BAKED GOODS MADE WITH ALMOND FLOUR WILL NOT DEVELOP A TOUGH TEXTURE. TENT YOUR BAKING ITEMS WITH FOIL IF THEY START TO BROWN TOO QUICKLY.

SERVING SUGGESTION