Mature almonds are given greater complexity and nuttiness by being roasted and doused with smoked paprika. However, for the first seven years of Moro we struggled with roasting our own almonds, as the quality went up and down like a yo-yo. Burning them was a far too common and soul-destroying occurrence. Years have been added to our lives by buying Spanish roasted and salted Marcona almonds. Delicious with fino or manzanilla sherry.