I was hoping to make these for family who was in town last weekend, but I forgot to buy almond meal, so I will make them next time they visit. We did have them for breakfast today, however, and they were very nice for a change. I really liked the almond flavor and that little bit of crunch you get from the almond meal. For me they seemed to work best small. Many thanks to Elana for another great Recipe!
I bought my almond meal this time, but I also like to make my own, when I’m not in the process of moving
Soak 1 cup of blanched almonds in water over night.
Rinse in a bowl of fresh water in the morning and strain. Repeat until the water is clear.
Add the strained nuts to the blender with 4 to 5 cups of purified water (up to the top line).
Pour through a nut milk bag into a jug. See example.
Line a cookie sheet with unbleached parchment paper and spread the almond meal (it’s in the nut milk bag) across in a thin layer.
Put it in your oven, as low as it will go, usually 170 degrees.
It takes about 6 hours to dry out.
Or use a dehydrator if you have one.
Store almond meal in the refrigerator.
You may want to puree it in the food processor before using it in a recipe to make it more flour like.