After many baking disasters, did you know that almond flour and almond meal should not be used interchangeably when baking? Almond meal is typically coarser due to the almond skins not being removed. Whereas almond flour is "blanched" and made from skinless almonds resulting in a finer grind. When we recently ran out of our almond "flour" from Honeyville Farms and converted back to almond "meal," our baked goods were becoming too moist again and concaving in the center. Moral of the story - Do not blame your oven, almond "meal" works great for breading fish and poultry, but stick to true almond "flour" for baking.
Happy baking! :)