Almond Cookies

Variables
1 cup ground almonds
Sliced or whole almonds (optional)
.5 cup butter
.5 cup sugar
.75 cup flour
1 egg
2 tsp. almond extract

Algorithm
Preheat oven to 350 F. Mix in the sugar and softened butter in a large bowl. Add the egg, and almond extract and mix. Slowly add flour and ground almonds while mixing. Make little balls after everything is well mixed and place the balls onto a greased cookie pan. If you have any sliced or whole almonds, place them in the center of the ball. Depending on how large you made the cookies you should bake for ~10 mins.

Execution Time: 30 mins
Output: ~16 cookies

Almond Milk

Variables

1 cup raw almonds
3 cups water
1 tsp. honey
1 tsp. sea salt

Algorithm

First soak the almonds overnight. Puree the almonds with water in a blender. Filter the pureed almonds through a cheesecloth to separate the milk from the almonds. The milk should be smooth without any solid bits of almond. Finally, save the dry almonds for cookies (I've frozen them before and they seem to keep for quite a while).

At this stage, place the milk back into the blender and mix in the salt and honey to taste. If you drink it right away, the milk will be warm and frothy. Otherwise, the milk should last for a couple days (I don't actually know since I usually drink all of it in one day...)