I was so excited to make these Alemendrados (almond/lemon macaroons) from Joan Nathan after talking to Kiku Severson, a fourth-generation almond farmer from California. Kiku told me about how her background in farming and degree in agricultural and environmental plant science line up with almond farmers’ commitments to protecting bees, improving water efficiency, and farming more sustainably. After learning about her passion for sustainable almond farming passed on by her family, I was inspired to make a family staple that we usually enjoy during passover, macaroons, but with a nod to Kiku’s family by using almonds instead of coconut. Almonds are typically found in a Sephardic version of the Ashkenazi coconut macaroon (aka macaron) that I grew up with, and for these you only need four ingredients: almonds, lemon zest, sugar, and one egg. These cookies are so lemony, chewy, and delicious I am so happy to enjoy them at all times of the year. Since almonds are a plant-based source of protein, they are a great mid-day snack to keep me energized in between meals. These are a great low waste cookie as well since the four simple ingredients can be purchased relatively easily in bulk and/or plastic free. Kiku taught me just how aligned with lower waste living almonds are- nothing goes to waste! The trees that they grow on remove carbon dioxide from the air, the hulls are used to feed livestock and the shells are used for animal bedding! In fact, the California almond community @growingalmonds has committed to achieving zero waste in orchards by 2025 by putting everything grown to optimal use! What is your favorite almond recipe to make? #almonds #AD