Post #738570 by jimbones on Mon, Mar 2, 2015 6:50 PM

I've baked them before, but didn't let them get too golden in colour. Toasting slivered almonds in the frying pan definitely make the more crispy and definitely a deep golden brown. Leaving the skins on does make the orgeat more brown in colour, but doesn't affect the taste much, I find. This was the first time I've tried making it without almond milk, so it's not that off-white colour we're normally used to seeing orgeat as.