I don’t do well with most dairy. I found that out a few years ago, and experimented back and forth with what’s ok and what makes my body revolt. Straight up milk is out of the question unless it’s raw milk. So I had switched to almond milk, but – yuck – was that stuff gross! You can ruin a perfect milk & cookie moment with that. So I tried making my own, which turned out to be super easy – – – link to Almond Milk Recipe – – – and tastes sooooo much better.
After making your own almond milk you’re left with a good amount of almond pulp. I didn’t want to throw it away, so I looked for clever uses and came across a cracker recipe and tried it. I loved those almond-pulp crackers so much that I decided to craft my own variety and since I still love cheese, especially Parmesan, I tinkered around with it to make these little munchies.
The combination of fresh, fragrant herbs together with the saltiness of the parmesan, and the nutty almonds is absolutely perfect. Pair them with some thinly sliced prosciutto and fresh, seasonal fruit and you have yourself a fancy little appetizer platter for your next party.
If you don’t make your own almond milk, and therefore don’t have a freezer full of leftover pulp, don’t fret. Just use ground almonds instead but add a couple of tablespoons of cold water to the dough until it’s sticky enough to keep its shape when pressed between your fingers.