Almond flour is simply blanched almonds ground into a fine powder, and it gives cakes a rich, moist, tender crumb with a lovely nutty flavor. It’s the star of a rich, flourless Torta Caprese, the classic Italian chocolate almond cake with a hint of espresso, and it keeps my Italian Pear and Almond Cake perfectly moist. Tip: because almond flour is high in natural oils, store it in an airtight container in the fridge or freezer to keep it fresh. It also isn’t a one-to-one swap for wheat flour, so stick to recipes written for it.