Out of the blue I found the perfect usage: ground almonds are a perfect substitute for bread crumbs.
the ground almonds, after milking
I spread them on a plate so they can dry
Heat a pan, add one Tablespoon of oil/fat and roast the almonds.
I garnish the dish with a tablespoon of almond puree. (not pictured) The almond puree has a texture very similar to tahina: runny but not liquid.
I ate a big plate of Brussels sprouts, no potatoes, no rice, no noodles, no other vegetables, no tofu or seitan or tempeh. Just the sprouts and the almonds (ground and pureed).
The dish probably reads and looks like nothing, but it does taste really nice.
Satisfying in more than just one way.