>It is quite common in Hungarian desserts for nuts of various sorts to be >ground down to a powder and mixed with the flour. I'm not sure of any >special technique used to do this. When I think of "powder" I think "grains too small too easily distinguish" rather like baking flour. Are "powdered" nuts simply very coarsely ground or are they actually flour-like in consistency? At the least I'd guess you'd want an actual grinder as opposed to using a food processor or some other device that would pulverize the nuts, thereby releasing the oil. Scott Schultz scott at cjhunter.com