I bake quite a bit, and I have always just ground up my own Almonds, AND I dont buy blanched. My baking is probably heavier and moister than if you used a bought brand. I live in a very small kinda remote rural community and ordering food stuff from the states is just not... in my mind, feasable. Am not saying it wouldn't get here, am just thinking of the time frame and the condition once it arrived. So, ya, I just grind up what I need. O! and another thing, I have been useing half sunflower seed flour recently in recipes, it's cheeper to buy sunflower seeds than almonds! Just sayin.