This recipe is pure coincidence. I was baking shortbread last week, and ran out of chocolate chips to top the cookies. So, instead, I pressed an almond in the center of each one. One of these almonds was less than stuck so it popped out, and I just ate it right out of the oven. Bliss! I first thought I will pull out the almonds and eat them, each one of them. But then, I just decided to be nice and make the roasted almonds by themselves.
This time around, I mixed half a cup of almonds with a tsp of olive oil, 1/2 a tsp of sea salt and a generous pinch of herbs de Provence. Then lined a baking tray with parchment and arranged the almonds in a single layer. Mimicking the baking time for my cookies, I baked these on the top shelf at 170C for 30 minutes, rotating once in between. The savory version was even lovlier, so much that you should make them right away. Really. I insist.
On a side note, if you aren't familiar with herbs de Provence, that's a lovely combination of dried herbs. Mine's got thyme, basil, marjoram, oregano and rosemary. Substitute with any of these herbs individually if you like, or omit it entirely - the plain salted ones are in the oven now and they seem mightily good too.
8 comments:
My mom makes these in similar way but using butter :)
Yes but I am curious about the sweet ones. :) The interminable sweet tooth, you know. What flavor were the cookies? Any idea how to replicate w/ roasting almonds sans cookies?
lovely pic...would tempt anyone right away!
Simran..thats a lovely picture..and sounds interesting too
Wow tempting nuts..
Italiano Almondo..please can i name these almonds that...its ur unique recipe, its great!!
Nice one.. btw.. u may like this :).. http://le-bouffe.blogspot.com/2009/08/strawberry-oats-pudding.html -Naina
Wow love the savory version.Love the way you used Herbs de Provence.Great click.
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