After a recent trip to the local wholesale warehouse, we ended up several pounds of almonds, pecans and walnuts on our hands. Emily over at Dragonfly: Tales from the Phantom Rickshaw posted a recipe for almond milk that sounded like such a simple and tasty use for almonds, I just had to try it. Good news: it was just as easy as she described. Bad news: The pureed almond bits were a little too much for me to handle drinking, and were also too voluminous for me to simply toss in the trash. Solution: almond cookies to go with the almond milk.

Here is Emily’s recipe:

Put a big handful of whole almonds in the blender, and fill to 1 litre with water. Blend until smooth… Sometimes I add some maple syrup, and/or raw cocoa powder, much to the kids’ delight. It’s also wonderful for milkshakes.

I took the maple syrup route (about 1-2 tablespoons for the whole batch). After blending, I strained it into a quart-sized container with a spout. I used the strained particles, which measured between 1/2 cup and 3/4 cup, and baked them into buttery almond cookies. I enjoyed it for about a week, by the glass, and in breakfast cereal. I think this might become a replacement for milk, which I occasionally have a bad reaction to. Shake well before use as the contents will separate.