Name: Cumin-and-Paprika-Spiced Marcona Almonds
Yield: Makes 3 cups
Ingredients: 1 egg white; 1 1/2 teaspoons salt; 1 teaspoon plus 1/8 teaspoon cumin, for dusting; 1 teaspoon plus 1/8 teaspoon sweet or smoked Spanish paprika, for dusting; 1/4 teaspoon cayenne; 3 cups blanched Marcona almonds

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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.

Recipe notes

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