On Mon, 2005-01-17 at 09:33, Scott Schultz wrote: > >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? > They are flour-like in consistency.