Rich in antioxidants and proteins, almonds are of the 50 foods we should never go without.
Fall is when they ripen and Sicilian almonds feature in many biscuits and sweets.
I like them salty and spent an entire weekend picking, crushing and peeling them. Slightly salted and toasted they’re wonderful with a glass of wine but also as a mid-day snack and realized a weekend of picking was just not enough for a winters’ stock.
RAVIDA Fluer de Sel
Crush and extract the almonds from their shell.
Bring a stockpot of water to the boil and blanch the almonds for a couple of minutes, drain and peel still warm.
Before they dry rub the almonds, depending on quantity and taste, with about a tablespoon of the salt.
Warm the oven to 180°C/200°F and toast them almonds on an oven tray covered with parchment paper until golden, about 30 minutes.
Cool and store in a glass jar away from light.