created by: Almond Board of California
A perfect starter for any gathering, these Mediterranean almonds offer a complexity of flavors: tomato, olive oil, lemon zest, paprika, garlic, cayenne pepper and cumin. Take a regional approach to wine pairing and match them with a Greek wine, such as a soft-textured dry Rosé.
2 egg whites
1/4 cup tomato paste
2 tablespoons olive oil, divided
2 teaspoons grated lemon zest
1 teaspoon paprika
1/2 teaspoon garlic powder
1/8 teaspoon ground cayenne pepper
2 cups whole natural almonds
2 teaspoons kosher salt
1/2 teaspoon ground cumin
Preheat the oven to 225°F. Line a large baking sheet with parchment paper and set aside.
Combine the egg whites and tomato paste in a medium bowl and whisk until smooth. Whisk in 1 tablespoon of the olive oil, the lemon zest, paprika, garlic powder and cayenne. Add almonds and toss to coat. Place almonds in a single layer on prepared baking sheet.
Bake for 1 hour, stirring every 15 minutes. Cool slightly and transfer to a large bowl. Drizzle almonds with the remaining 1 tablespoon olive oil and toss to coat. Sprinkle with the kosher salt and cumin and toss to coat. Cool completely while stirring occasionally. Store in an airtight container.