owl until foamy.
Add almonds to egg mixture and stir
eeds; toss gently.
Sprinkle marcona almonds and goat cheese (optional) on
Finely grind lavender in a spice mill or with a mortar and pestle (you should have about 2 tsp.).
Preheat oven to 300\u00b0F. Toast almonds on a rimmed baking sheet, stirring once, until golden, 15 minutes. Let cool, then transfer to a large bowl. Drizzle with oil and toss to coat. Sprinkle with sugar, lavender, and salt and toss again to coat.
Preheat the oven to 300\u00b0F Roast the almonds on a baking sheet until fragrant, 10 to 12 minutes.
Grind the lavender very fine in a coffee grinder, or with a mortar and pestle.
In a bowl, toss the almonds with the lavender, sugar, salt and olive oil to coat.
Put oven rack in middle position and preheat oven to 350\u00b0F Line a large baking sheet with parchment.
Whisk together egg white, salt, cumin, and paprika in a bowl, then add almonds and toss to coat. Spread almonds evenly on baking sheet and roast until golden, about 20 minutes.
Transfer nuts on parchment to a rack and cool completely (almonds will crisp as they cool). Loosen nuts from parchment with a spatula and transfer to a bowl.
Preheat oven to 350\u00b0F.
Spread almonds on a baking sheet and bake for about 8 minutes, stirring once or twice until just beginning to color.
Transfer to a plate and let cool 10 minute.
Line a plate with paper towels and set aside.
Heat the olive oil over medium heat and fry the almonds for 2-3 minute.
Remove with a slotted spoon and place on paper towel covered plate to drain and cool.
Put the nuts in a bowl and add the thyme leaves and salt. Toss,.
They keep up to 3 days if covered.
1. Pour vinegar and agave into vita-mix and puree on high speed for 20 seconds until combined.
2. With motor running on medium or high, drizzle in olive oil to create an emulsion.
3. Don't worry, if you don't get the emulsification, the almonds will thicken up your mixture.
4. Blend in 2 tablespoons of almonds, then check for thickness and texture.
5. If necessary, blend in another tablespoon of almonds, until thick and creamy.
6. Serve with sandwiches, burgers and salads.
Cut each date along one side, removing the pit and replacing it with a toasted Marcona almond.
Place a teaspoon of the cheese inside the date and close it. Wrap each date with half a slice of bacon and secure it with a toothpick.
Bake in a 400-degree oven until golden brown, about 5 to 7 minutes.
Mix dressing ingredients together.
Add remaining ingredients toss and chill for 1-24 hours.
Taste and adjust seasoning.
Garnish with fresh herbs.
hem through.
Place the almonds in a small decorative serving
n a bowl, then add almonds and toss to coat.
ow heat until melted. Add almonds and garlic clove; cook and
Preheat the oven to 325\u00b0F. Beat the egg white until stiff. Fold in the rosemary and salt, then add the almonds. Spread on a baking pan lined with parchment paper and roast for 20 mins.
edium-high. Add the figs, almonds, vinegar, and paprika. Cook and
Preheat the oven to 375*F.
Stir togther 4 teaspoons sugar and 1/2 teaspoon salt. Set aside.
Heat butter and honey over medium high heat in a large skillet until bubbling. Remove from heat.
Add almonds and rosemary to skillet, and toss gently to coat.
Move the almond/rosemary mixture to a rimmed baking sheet(don't scrape excess syrup from skillet).
Sprinkle with sugar/salt mixture. Roast almonds until fragrant, 8-9 minutes. Sprinkle with 2 teaspoons sugar and 1/2 teaspoon salt.
Toss to coat. Let cool completeley. Enjoy!
here barley, apricots, onion, and almonds. Mix well.
In a
combine the spinach, goat cheese, almonds, breadcrumbs and garlic. Season with
olk, sugar, 1 teaspoon chopped rosemary, salt, black pepper and yeast
ood processor, process the toasted almonds until ground. Add the roasted
he flour, salt, breadcrumbs, rosemary and ground almonds.
Beat the egg