almond flour

I went to work on making the parisian macaroons, and I found that a key ingredient, almond flour, is very pricey. So much so that I picked up the bag, saw the price, and put it back on the shelf and left the store.

All has not been lost though. I came across a fantastic recipe for croque monsieur. Oh. My. God. It was unbelievable! I of course left off the ham, but it was still brilliant. Pane bello bread, guggisberg swiss (a departure from the traditional grueyere), and a nice creamy bechamel sauce.
I'll share the recipe if you want!