Whether you're following the recipe using almond flour or you are subbing hazelnut flour (or some of each) you might be wondering what kind to use. Look for blanched almond flour. This means the outer almond skins are removed before they're ground up. It's light in colour. The other type is unblanched almond flour and this is made by grinding the almonds without peeling the outer skins off first. This type is coarser in texture and darker in colour. I recommend the unblanched kind for a lighter, more delicate result from your baking.