The Recipe: Almond Milk with Tiny Bitterkoekjes
This recipe is a double one: the leftovers from the milk are a key ingredient in the cookies. All you need is a blender and a big bowl, or food processor. The cookies will be tiny, but there will be lots, so if you package them nicely, you have the perfect gift.
These taste like a cross between Dutch bitterkoekjes and amaretti, with the texture of a bitterkoekje (little crunchy on the outside marzipan on the inside) and the little almond kick of amaretti. We ate the entire batch in a span of three hours between the four of us because they are a little addictive.