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| Photo by marconaalmonds.net |
Imported from the Catalonia region of Spain, the Marcona almond is known as the “queen of almonds.” Their popularity in the United States began in the late 1990’s. With a growing interest in Spanish cuisine, these magnificent almonds are popping up everywhere. You may have seen them on finer restaurant menus and in gourmet food shops. Maybe you watched your favorite chef prepare a dish on television using Marcona almonds.
The texture of these almonds is similar to a macadamia nut with a rich, sweet flavor. They have a higher fat content and their shape is slightly rounder and more plump compared to their California cousins. The Marcona almond is very hard to crack open. The tough shell helps to keep any insects from getting to the tender kernel. Because the almond has its own barrier no pesticides are needed to grow them. Most often you will find the almonds already shelled. They come plain, or some are even seasoned with spices.
The traditional Spanish dessert called “turron” is made with honey, sugar, egg whites and Marcona almonds. It is very similar to a nougat confection shaped into a round cake and served during the Christmas holiday.
The health benefits of the Marcona are similar to regular almonds. Consumers who eat them regularly are less likely to get heart disease if they follow a heart-healthy diet.
If you would like to try these almonds, you can find them at your local Trader Joe’s or Whole Foods Market. Be prepared to spend a little more money for them. They are the perfect treat if you plan on entertaining with a Tapas Bar.
Happy baking,
Pam
Sources: Food Lover’s Companion
Marconaalmonds.net
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