I'm making a batch of soap today and ground some almonds to add to the batch. In the past, I've used blanched almonds; today I used unblanched almonds with their brown seedcoat still on them. I put the freshly ground almonds through a fine mesh strainer so only the smallest particles sift through. I noticed that some of the brown seedcoat sifted through along with the pale, inner parts of the almond. I'm curious if people have a preference for using ground almonds with their brown seed coat or without them.