Almond-Cinnamon Picada

Name: Almond-Cinnamon Picada
Yield: Makes About ⅓ cup
Cuisine: Spain
Ingredients: Pinch of sugar; ¼ teaspoon sweet paprika, preferably Spanish; Pinch of ground cinnamon; 1 teaspoon salt; 4 large garlic cloves, peeled and bruised; 12 whole blanched almonds, toasted; 1 thick slice (1-inch) stale country-style bread, crust removed; 2 tablespoons extra virgin olive oil

Preparation info

Makes About
⅓ cup

Difficulty
Easy

Appears in

Mediterranean Clay Pot Cooking

By Paula Wolfert

Published 2009

About

Ingredients

2 tablespoons extra virgin olive oil
1 thick slice (1-inch) stale country-style bread</

Europe
Spain
Condiment
Mediterranean
Vegan

Method

In a medium skillet, warm the olive oil over medium heat. Add the bread and fry slowly, turning once, until golden brown on both sides, about 4 minutes. Drain on paper towels.
In a mortar, pound the almonds with the garlic and salt to make a smooth paste; or puree in a blender or food processor. Add the fried bread, paprika, cinnamon, and sugar and pound or pur