After making Almond Milk (preceding recipe), you will have a great deal of almond pulp left over, and it will still be filled with almond flavor and nutrition. So, with my increasing appreciation for having flavored nut mixtures on hand for sprinkling on everything, I decided to transform that almond pulp into something Iwould love to use on everything from fresh toast to soup, salad, or pasta. This will keep for
about 1 month, in an airtight container in a cool, dry spot.
Makes about 1½ cups (240 g)
Ingredients:
FOR THE SAVORY VERSION:
1½ cups (240 g) almond pulp from making Almond Milk
1½ teaspoons fleur de sel or ne sea salt
1 tablespoon Hungarian paprika, preferably hot, though you can use medium or mild
2 teaspoons ground ginger
1 teaspoon ground star anise
FOR THE SWEET VERSION:
1½ cups (240 g) almond pulp from making Almond Milk
3 tablespoons vanilla sugar (Chapter Breakfast)
2 teaspoons ground cinnamon, preferably Vietnamese ½ teaspoon ground allspice
Note: The almond pulp will be very wet after the milk is squeezed from it, so once you’ve mixed in the spices you need to dry it thoroughly. It loses a lot of volume as it dries.
Directions:
1. Line a jelly-roll pan with parchment paper. Preheat the oven to 210°F (100°C).
2. Place the almond pulp in a medium mixing bowl and add the spices for the savory version or the sugar and sweet spices for the sweet version. Mix thoroughly. The pulp will be quite damp, so spread it in an
even layer on the prepared pan and place the pan in the oven to dry and toast, which could take as long as 2 hours. Check on it from time to time, and as it begins to turn golden, check on it more frequently.
Remove from the oven and let it cool thoroughly before storing it in an airtight container.
