I think you have to toast them till they are dry and crunchy, maybe at a lower temperature, too. But what you have there, the almond puree, could be turned into almond cream. You would add a little bit of sweetener, blend til smooth, and pour over some fruit or BettyRawker's raw brownies. Or you could add extra water, blend it again, and strain it and viola!, almond milk. Maybe add a tiny bit of sweetener depending on what you would use it for. It makes good smoothies when blended with fruit or chocolate milk when you add a little bit of cacao powder and sweetener. You can retoast the stuff that you strain out of it and use it for some crunch (Andrea probably has some ideas about what you can do with that.)
