Marcona Almond Blondies Recipes

THYME-ROASTED MARCONA ALMONDS

Steps:

• Preheat the oven to 350 degrees.
• Place the almonds, olive oil, thyme, and kosher salt on a sheet pan and toss them together. Roast the almonds for 10 to 15 minutes, turning them every 5 minutes with a metal spatula, until they're lightly browned. Watch them carefully; they go from under baked to burnt very quickly. Sprinkle with the fleur de sel, toss, and set aside to cool. Serve warm or at room temperature.

MARCONA ALMONDS WITH SEA SALT

Steps:

• Place the almonds in a serving bowl and sprinkle with sea salt.

ALMOND BLONDIES

Steps:

• Preheat oven to 350°. In a large bowl, beat the eggs, sugar and brown sugar for 3 minutes. Add butter and extracts; mix well. Combine the flour, baking powder and salt. Gradually add to the creamed mixture, beating just until blended. Fold in almonds., Pour into an 8-in. square baking pan coated with cooking spray. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool on a wire rack. Cut into squares.

MARCONA ALMONDS/ CALIFORNIA STYLE

Steps:

• .Preheat oven to 300°F.
• Boil almonds in water for about 30 seconds.
• Drain the almonds in a sieve, then place them in a clean dish towel.
• Rub them to remove the skins.
• Place the almonds on a rimmed baking sheet.
• Add olive oil and coat them evenly.
• Sprinkle with salt.
• Bake the almonds 30 to 40 minutes, stirring a couple of times so that they brown evenly.
• When done, spread on a cool surface to let cool.
• Add more salt if needed.
• Store in an airtight container.

MARCONA ALMOND AND FLEUR DE SEL PRALINES

Steps:

• Lightly coat a nonstick baking mat or a piece of parchment with oil, and place on a heatproof surface. Bring sugar and water to a boil in a small saucepan over medium-high heat, tilting pan to swirl and washing down sides with a wet pastry brush to prevent crystals from forming. Boil, without stirring, until mixture turns pale amber, about 8 minutes.
• Remove from heat, and stir in almonds. Pour mixture onto center of prepared surface, and sprinkle with fleur de sel. Let stand just until the edges are cool enough to handle. Working quickly and using gloved hands lightly coated with oil, pull pieces of caramel and almonds away from the center until caramel starts to harden and you are able to pull long, thin pieces before they break away. Transfer to a parchment-lined baking sheet to cool completely. Repeat. (If praline begins to harden, place on a baking sheet in a 375-degree oven until pliable; you can do this only once before the sugar begins to crystallize.)

MARCONA ALMOND BLONDIES RECIPE - (4.5/5)

Steps:

• Preheat the oven to 325ºF. Lightly brush a 9-by-13-inch metal baking pan with butter. In a medium saucepan, cook the 2 1/2 sticks of butter over moderate heat until golden brown, 5 minutes. Transfer to a large bowl and let cool to room temperature, 30 minutes. Add the sugar, eggs, almond butter, vanilla, salt and cinnamon to the butter and whisk until smooth. Stir in the flour, then fold in 1 1/2 cups of the almonds and 1 1/2 cups of the chocolate chips. Scrape the batter into the prepared pan and spread it evenly with an offset or a nonstick spatula. Scatter the remaining 1/2 cup of almonds and 1/4 cup of chocolate chips over the top. Bake for about 1 hour, until a toothpick inserted in the center comes out with a few moist crumbs attached. Transfer the pan to a rack and let the blondies cool completely before cutting.

SPANISH FRIED MARCONA ALMONDS

Steps:

• Preheat oven to 350°F.
• Spread almonds on a baking sheet and bake for about 8 minutes, stirring once or twice until just beginning to color.
• Transfer to a plate and let cool 10 minute.
• Line a plate with paper towels and set aside.
• Heat the olive oil over medium heat and fry the almonds for 2-3 minute.
• Remove with a slotted spoon and place on paper towel covered plate to drain and cool.
• Put the nuts in a bowl and add the thyme leaves and salt. Toss,.
• They keep up to 3 days if covered.