Sweet, plump and meaty, Marcona almonds are beloved in Spain, where they're known as the "Queen of Almonds'. Softer than other almonds, these Marconas are presented in the raw, just quick-boiled (blanched). They're peeled, so therefore lighter in colour and smoother than those with skin on. Use them for baking pastries and cakes, make your own fried almonds by tossing them hot virgin olive oil, or just use for any recipe that calls for almonds, you'll be surprised and delighted at the difference they make.
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