Toasted Marcona Almonds

Preparation info

  • Difficulty


Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

  • About


  • 50 g / 1.76 oz blanched Marcona almonds


  1. Preheat a convection oven to 163°C / 325°F.
  2. Line a sheet pan with parchment paper. Spread the almonds evenly onto the pan in a single layer.
  3. Bake until light brown and aromatic, about 5 to 10 minutes.
  4. Cool to room temperature. Reserve in an airtight container at room temperature. If properly stored, they can keep for up to 5 days.