Milk & Cookies

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.

Picture of nine tiny cookies arranged in two rows on a hand over a wooden tabletop.

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.