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Cumin-and-Paprika-Spiced Marcona Almonds

By Talia Baiocchi

5.0

(2)

Image may contain Plant Vegetable Nut and Food
Photo by Ed Anderson

Almonds were brought to Spain by the Moors, and they've featured in Andalusian cuisine ever since. Typically they are used as a thickener for sauces and, most famously, as the base of ajo blanco. Whole Marcona almonds are roasted with sweet or hot smoked paprika–I prefer to use sweet paprika, introduce a little heat via cayenne, and round it out with cumin and salt. In the event of a crippling Marcona almond shortage, regular blanched almonds will do the trick.

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