Almond milk and almond cookies

Ingredients for 1 servings:

• 150 g almonds, whole
• 750 ml water
• 2 tbsp honey
• 1 pinch of cinnamon powder
• brown sugar
• 275 g almond butter from the milk
• 100 g sugar
• 150 g wheat flour type 550
• 1 egg yolk
• 1 egg(s)
• 1 pinch of salt
• 1 pinch of cinnamon powder

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 10 minutes; Total time approx. 12 hours 40 minutes

two birds with one stone

To make the almond milk, soak the almonds in water overnight. Discard the soaking water and blend the almonds with the water in a blender until the almonds look grated and the liquid has taken on the color of milk. Pour this mixture through a fine sieve and press out the almond pulp thoroughly. Then filter the milk through a cheesecloth to remove any residue. Warm the milk and mix with the honey and cinnamon. Dip the rim of a glass first into the water and then into the brown sugar. Pour in the milk and serve. To make the cookies, mix the almond butter with the sugar, flour, egg yolk, egg, salt, and cinnamon. Using a teaspoon, place small heaps onto two baking sheets lined with foil or paper. Bake in an oven preheated to 180°C (fan/convection oven) for about 10 minutes.