When I made my almond milk I didn’t know what to make for the pulp. It was a shame to throw it away. Although most of the nutrients have been extracted, I know there are still goodies left like fibers and probably some proteins. I thought of making macaroons but my recipe required egg. I wanted to make something vegan. Then the almond cookie recipe came to mind and here’s the result.
It is without egg and the texture is similar to amaretti biscuits–hard but tasty. My husband loves them.
Because the pulp was virtually dry, I let it sit for a few minutes until the sugar melted and created a moist texture. It was then easy to mold and in this case I made almond shapes.