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Marcona Almonds

Marcona Almonds are a soft and sweet variety of the almond nut, also boasting a rounder, plumper shape. Our Marcona almonds are lightly roasted and salted for maximum flavor.

  • Ivory to brown

  • Whole and split almonds

  • Approximately 1-1/2 inches long

  • D'allesandro
    Price: $131.63
    $1.65 / Ounce

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    Suggested uses

  • Crush almonds to make almond-crusted chicken, fish or pork

  • Try tossing with salads or sprinkling over stir-fry recipes and pasta dishes.

  • Add to grain pilafs or make chocolate-almond bark, toffees and macaroons.

  • Ideal for use in desserts, salads, savory dishes and trail mixes.

  • Basic prep

    Ready to use.

    Storage & handling

    Store in cool, dry place.

    Ingredients

    Marcona almonds, vegetable oil (palm and/or sunflower oil), salt. Contains tree nuts.

    Almonds (Prunus amygdalus) are the seeds contained in the fruit of the almond tree, a variety of stone fruit related to apricots, peaches, nectarines, cherries and other fruits. The almond is distinguished because almond seeds (the nut inside the fruit) is eaten and the fruit is discarded while the opposite is true for most of its relatives.

    Commercially grown almonds including the various bitter almonds (so named because their nuts contain higher concentrations of bitter, poisonous prussic acid which must be cooked out of the almonds before they can be eaten) and sweet almonds (including the more familiar varieties with creamy, nutty seeds eaten raw or roasted).

    Almonds are generally accepted to be one of the first domesticated tree nuts. Almonds were cultivated at least since biblical times (several references to almonds appear in the Bible including in the book of Numbers where the house of Levi is chosen for the priesthood from among the other houses of Israel by Aaron's rod, which brought forth almond flowers as a symbol. Christian symbolism often associates almond flowers with the birth of Jesus and as a symbol of the Virgin Mary.

    Although native to the Middle East and Central Asia, almonds flower and fruit in warm temperate climates and are now cultivated in California, throughout southern Europe, North Africa, parts of Asia and Australia.

    A nutritional powerhouse, almonds are rich in calcium, fiber, folic acid, magnesium, potassium, riboflavin, vitamin E and heart-healthy monounsaturated and polyunsaturated fats. They have been shown to be effective in reducing the amount of LDL ("bad") cholesterol in the blood, and in protecting against several forms of cancer, due to the presence of oleic and linoleic acids. Their high vitamin E content also makes them valuable for maintaining healthy hair and skin.

    Almonds have a rich, slightly sweet flavor that is delicious on its own and also pairs well with other flavors. Almonds can be eaten whole or ground, or prepared as in marzipan, almond paste or almond butter. They are also frequently pressed for their oil or even put through a process that distills their flavor as almond essence. They are can also be processed with water to make almond milk, a substitute for dairy milk.

    The variety known as Marcona Almonds were originally bred and are still grown mostly in Spain. They are notably less pointed in shape and are also flatter than standard varieties. Marcona Almonds are prized for their sweet, mellow flavor and crisp crunch. They are often sold raw for use in baking applications or, as these are, oil-roasted and salted for eating as is. They are frequently served as bar snacks or as part of tapas platings in their native Spain.

    Classic recipe

    Roasted Rosemary Marcona Almonds

    In this recipe, a simple bowl of Marcona almonds is elevated by the woodsy flavor of rosemary and the crunch of coarse sea salt. Serve them with a wedge of Manchego cheese and a glass of cava.