Chop up three tablespoons of almonds and put them aside. .Put the remaining almonds in a bowl and add boiling water. Wait for 20 minutes until the almonds are swollen and become softer.
Peel the almonds.
Put the peeled almonds in a food processor and process them until you have a flour form.
Sauté the whole wheat flour in a saucepan with two tablespoons of olive oil.
Add the almond flour into the saucepan and sauté for three more minutes.
Add the milk gradually while stirring the mixture with a beater.
Add chicken broth, muscat, salt and pepper.
Cook over medium heat and keep on stirring until it boils.
Once it boils, add the grated orange peel and cook on low heat for five more minutes.
Finely chop the almonds that were put aside in Step 1 and sauté them with a tablespoon of olive oil until you see a change in color.
Serve with roasted almonds, red pepper and grated orange peel on top.
