We make these cookies all the time. They are some of our fave cookies and none of us are GF. We have several friends who are GF and came across this recipe years ago when looking for GF cookie recipes prior to throwing a party (ah the good old days :-) ). We add more chocolate bc we love chocolate, and we use canola or sunflower oil. https://minimalistbaker.com/coconut-chocolate-chip-almond-meal-cookies/

Can almond meal substitute for almond flour*? I love these jam bars from Leite’s Culinaria. The only change I make to the recipe is omitting the coconut flakes and using a total of 75 grams of almond meal. I’ve made them with store-bought cherry preserves and with blackberry preserves. Both were great!

*Bob’s Red Mill website says they are interchangeable. The only difference is the coarseness of the grind. I use the metric option and weigh my ingredients.

You could Google friands recipes, there’s a lot out there in lots of flavours. I make them fairly often. DH likes mine better than bought ones- I think it may be because, instead of completely following the recipe instructions, I beat the egg whites until they are slightly frothy.. That may be the difference. I don’t have friand moulds so I just use silicone cupcake pans.

I can give you recipes, but there are plenty out there. It does need to be sifted for:

• French macarons
• Frangipane
• Marzipan (which you can roll to cover a cake Aussie style (and pre-frosting old style) or press into tile molds, besides sculpted candy.

If you like sponge cake, this is awesome. I don't think I've made the sauce. ETA...or maybe I did once...

http://www.google.com/url?q=https://www.lifesafeast.net/lemon-almond-sponge-cake-for-passover-gluten-free/&sa=U&ved=2ahUKEwjbgu63ubPuAhULQ60KHS_yAT0QFjAAegQICRAB&usg=AOvVaw0xifKvyIIYZ4_8cDmbtSYv

If you go to the NYTimes cooking site and do a search for recipes with almond flour you will get lots of recipes with reviews.

Plllog, marzipan as a cake covering is only used in Australia (and also in England) for fruit cakes. I think its main purpose is to provide a smooth top for the fondant icing layer and as an underlayer to stop colour seeping through from the cake into the white fondant. In England they also use marzipan to hold Battenburg Cake together, and as you know, it’s used on a Swedish Princess Cake.

Oh! Thanks for the info Colleen! Yeah, I've got to try that Princess cake again. :) I saw something on TV recently where they were talking about a style for covering cakes in marzipan in the late Victorian period. I've read about people using marzipan as a covering for birthday cake in Australia (though I can't find it now), and that's what I was thinking of. It seems also to be somewhat traditional for New Orleans King cakes. Though I'm thoroughly confused now, having tried to find that reference, because one essay has it that the word evolved from "marchpane" but a different history of marchpanes describes them as being the almond paste and sugar as the cake, and standard icing (sugar) on top.

But a great way to use up a lot of almond flour is making marzipan, and since Sarah wants cake, covering it with the marzipan could serve. Lots easier than making good macarons!

Though the sponge cake is really good. Feather light and tasty. Good--perhaps better!-- with orange instead of lemon, too.

You can make almond paste from almond flour....and then you are good for all sorts of things....from pastries to cakes...Dutch letters, almond bars etc.

This almond pastry is just delicious. Great way to use up ground almonds.

https://www.bbcgoodfood.com/recipes/raspberry-tart-almond-pastry

It makes a lovely base for any tart.

Traditionally in Australia and the UK, birthday and wedding cakes are fruit cakes. When we were married it was very unusual not to have a fruit cake for a wedding cake. I wanted a white cake as I don’t like fruit cake, but the top tier was a fruit cake to save for the first christening.

If it does not have to be GF, my family love this cake below. I add a little almond extract to the icing and seedless raspberry jam instead of cherry, as that is what I usually have on hand.

I also agree about the home made marzipan, tastes fantastic and freezes very well. I make it to use in Stollen.

https://www.bbcgoodfood.com/recipes/cherry-bakewell-cake

My favorite thing to do with almond flour is to make macarons. If you still have citrus around, you could make a citrus filling.

There are several versions of this same simple lemon almond cake. Here is one from the kitchn.
https://www.thekitchn.com/flourless-lemon-almond-cake-recipe-23012458
There are Spanish, French and Italian variants of similar single layer almond cakes. The Basques have a delicious cake with a pastry creme filling.

When I need a GF dessert in a hurry, I make the four-ingredient Nutella brownies with almond flour instead (with ice cream).

I forgot about this one - Leite’s Culinaria Flourless Almond Cake. It is tiny. I don’t have a 6” cake pan, but I do have a 6” cast iron skillet. Works perfectly.

ETA: don’t be fooled by the title. It isn’t a cake. I don’t know what it is, but it is good!