Though I’ve made almond milk regularly for two years, I’m ashamed to say that I’ve never added the leftover almond grounds to anything other than the compost pile. I decided to rectify this last week and experimented with making almond tea cookies. The recipe below was born from my second batch, my first batch having been rendered uneatable by the strong thyme-flavored honey I used.
Dried rose hips have become a favorite brewed tea of mine over the last year, and, reconstituted, their tart, bright flavor makes a lovely addition to these delicate cookies. If rose hips are not readily available, feel free to substitute chopped dried cranberries.
Note: As I created this recipe specifically to utilize the leftover almond grounds from making almond milk, keep in mind that the texture of the finished cookies will be different from those made of flour.
Ingredients (yields 16-20 cookies)
1 cup almond grounds, drained well
1 tablespoon dried rose hips
1 tablespoon honey
1 egg white
1/4 teaspoon almond extract
1/4 teaspoon vanilla extract
Begin by steeping the dried rose hips in a mug of hot water for 3-5 minutes. Next strain the tea, taking care to reserve the rose hips. Finely chop the softened rose hips and set them aside. Enjoy the tea.
Line a baking sheet with wax paper. Place the chopped rose hips and the remaining ingredients in a bowl and mix well. Using a teaspoon, place scoops of the batter evenly onto the baking sheet. Gently flatten and form them into thin medallions. Don’t worry about the cookies being too close to each other, as they will not rise or spread.
Bake at 300 F (150 C) for 15 to 20 mins, checking on them regularly to prevent burning. Let the cookies cool completely before gently removing them from the wax paper. They are best served and consumed the day you make them.