I found your recipe while searching for a way to use the left over pulp! I wondered about using it in Fiands as a substitute to almond meal and rice flour, but decided not to do that as the rice was still grainy. I ended up cooking the pulp with milk and a small amount of sugar to make a rice pudding as the rice thickened the mixture. Not fancy at all but tasty enough and no wastage!

Sorry to hear that! Unfortunately this was an older post and I don’t have control over outside links staying current.

You can either buy pre-blanched almonds or blanch your own. Just pour 1 ¼ cup whole almonds into a bowl and pour boiling water over them. Let the almonds sit for a minute, then drain them in a colander and rinse with cold water. Use your hands to slide the skins off and proceed with the recipe as directed.

Thanks for sharing! Sounds interesting for sure.

Yes, you do! It should be soft enough at that point.