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.
About this author: I'm a New Yorker who would rather cook than go out to restaurants. Sometimes I think I may be in the wrong city for that. Then I remember the exotic ingredients I'd be hard-pressed to find if I lived somewhere else. My cooking style is an eclectic range of everyday-American, Italian, middle-eastern, with extensive forays into Japanese cuisine, and some pit-stops into Indian and African cuisines. I love to try my hand at recreating dishes I taste. While I enjoy most anything with a flavor, from high cuisine to instant junk food, I have a soft spot in my belly for home-style cooking no matter the geographic or ethnic origin. Read more from this author...