Roasted almonds with Moorish spices

Roasted almonds with Moorish spices

By
From
Botanical
Photographer
William Meppem

Ingredients

Quantity Ingredient
350g peeled and blanched whole almonds
1 tablespoon spanish smoked paprika
50g dukkah
50ml extra-virgin olive oil
1 teaspoon salt

Method

  1. Preheat oven to 180°C.
  2. Combine the almonds with the spices, drizzle with oil and add salt. Mix until the nuts are well coated. Spread evenly on a baking tray and bake for 20 minutes, until golden. Stir occasionally so the nuts colour evenly.
  3. Remove from the oven, transfer to a frying pan and gently toast over a low heat for 1 minute or so, until crisp. Stir regularly to toast evenly. Allow to cool. Keep in an airtight container for up to 3 days.
Tags:
restaurant
chef
high end
cuisine
Botanical
complex
challenging
fine dining
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