My last post on Pea & Shoot Soup with Green Almond Garnish elicited a number of comments from readers who didn’t know green almonds can be eaten straight up, without shelling. You can read about them here and here. The fuzzy shell is, as with their botanical sister The Peach, totally edible. If you do shell them, though, you’ve got a slightly more gelatinous than normal almond, nut, and it’s kind of addictive! There’s lots more to know about green almonds, and in this short season they have, I encourage you to educate yourself on and of course feed yourself green almonds! The wonderful cooking blog Taste of Beirut has a recipe for pickled green almonds that is a wonderful idea for cocktail hour. Take David Leibovitz’s lead and add some to your homemade jam! How about some fried green almonds? Or Spanish White Garlic Soup?
I was curious to see what green almond milk would taste like so I made some:
1 cup raw green almonds
2 cups water, plus more for soaking
1 Tbsp cacao powder
1 tsp good salt (I like grey salt)
Sweeteners like honey, sugar, agave syrup, or maple syrup, to taste, optional
Soak the almonds overnight or up to 2 days. Place the almonds in a bowl and cover with about an inch of water.
Drain and rinse the almonds.
Combine the almonds and water in a blender. Place the almonds in the blender and cover with 2 cups of water.
Blend at the highest speed for 2 minutes. Pulse the blender a few times to break up the almonds, then blend continuously for two minutes. (If using a food processor, process for 4 minutes total, pausing to scrape down the sides halfway through.)
Strain the almonds. Line the strainer with either the opened nut bag or cheese cloth, and place over a measuring cup. Pour the almond mixture into the strainer.
Press all the almond milk from the almond meal. Gather the nut bag or cheese cloth around the almond meal and twist close. Squeeze and press with clean hands to extract as much almond milk as possible. You should get about 2 cups.
Add cacao powder and salt, and sweeten to taste.
* The leftover almond meal can be added to oatmeal, smoothies, and muffins as it is. You can also spread it out on a baking sheet and bake it in a low oven until completely dry (2-3 hours). Dry almond meal can be kept frozen for several months and used in baked goods.