Hi Lori, as mentioned in this article, almond flour doesn't work well as a 1:1 substitute for all-purpose flour. You can substiture up to 25% of the flour in regular cake, cookie, muffin and other (non-yeasted recipes) with almond flour, and if you want to use all almond flour in a recipe, your best bet is to find a recipe that has been written to contain only almond flour. Dry results might also be caused by how you're measuring your almond flour. We always recommend weighing your flour (including almond flour, which weighs 96g/cup), but if you don't have a scale, we recommend this method of measuring flour by cups. For more tips on baking with almond flour, check out this blog post. 

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