This recipe is based on the one from our book Venice: Recipes Lost and Found. Almond milk has been made since medieval times in Europe and was thought to have restorative properties. It was useful as you could make it as you needed it, rather than cow’s milk, which would have required refrigeration. This same method can be followed to make hazelnut milk. Use the nut milk for the Almond Granita, the Almond Milk Puddings or simply to drink. This recipe will give you a distinctive almond flavour and thickish milk. If you don’t want the bits or you want a thinner milk, you can strain it and add more water, but I like to keep them in. If you do strain it, dry the almond meal out in a low oven and, when completely dry, store in an airtight container. Use it whenever ground almonds are called for, particularly in the Almond & Pecorino Biscuits.