These delicious Spanish marcona almonds are tossed in the Moroccan spice blend, Ras el Hanout, and dried in the oven. They taste great as a snack or sprinkled on soups or salads.
Marcona almonds are considered the finest type of almond. The round, short and sweet almonds are delicious in both sweet treats in snacks and as a topping on soups and salads.
Here, the Marcona almonds are tossed in the spicy Moroccan spice Ras el Hanouth. They are easy to make and great with a glass of wine, cava or sherry.
The recipe was developed by Spain’s hippest vegetarian chef, Teresa Carles, and is from her vegetarian cookbook, which is available in both Spanish and English.
How to make Ras el Hanout-spiced almonds
You will need (for 4 people)
- 125 g untreated Marcona almonds
- 25 g miso paste
- 50 ml olive oil
- 75 ml water
- 20 ml algarve syrup
- 5 ml lemon juice
- 50 ml coconut milk
- 10 g Ras el Hanout spice
- White and black sesame seeds
Mix all the ingredients (except the almonds). Put the almonds in the mixture and let them soak well. Then toss the almonds in the sesame seeds.
Dry the almonds in the oven, with the oven door ajar, at 60 degrees for 8-10 hours.
The spiced almonds are also great as a topping for Teresa’s pumpkin and ginger soup.
Also try Teresa Carles’ popular aubergine rolls with mushrooms and cashew ricotta.