Instructions: Soak almonds in warm water 3-4 hours. In a separate container, soak fennel seeds in 1/2 cup water. In blender, blend fennel seeds and water; strain, reserving liquid but discarding seeds. Strain almonds, then peel them.

Clean blender, then add fennel water and almonds; blend to smooth paste. Add milk, sugar and ice; blend on high. Pour into tall glasses and top with pistachios, if desired.

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