The Art of French Pastry

It is important to use high-
quality fresh nuts so that
they can release their true
aroma. I like to use almond
flour, also called almond
powder, because it has the
ability to absorb and retain
moisture like no other nut
flour. I use sliced almonds
a lot; I like the way they are
thinly and uniformly
sliced. I use them to
decorate pastries and