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Parmesan, Rosemary and Fennel Almonds

Extra virgin olive oil

1 to 2 tablespoons chopped fresh rosemary leaves

2 teaspoons coarse sea salt

1 teaspoon fennel seed

1/2 teaspoon freshly ground black pepper or more to taste

2 egg whites

1/3 cup finely grated Parmesan cheese

1 1/2 cups blanched almonds

1 1/2 cups raw almonds

To prepare:

Preheat the oven to 300 degrees F.  Line a jellyroll pan with parchment paper and lightly oil the paper.   Working in a spice mill, grind rosemary, salt, fennel seeds, and pepper together until it is finely ground.    Meanwhile, in a large bowl, whisk the egg whites until they are frothy.   Add the spices and the cheese to the egg whites.   Then add nuts and toss well to thoroughly coat them.    Spread the nuts in a single layer on the prepared baking sheets.  Bake for thirty to forty-five minutes, stirring very fifteen to twenty minutes to redistribute the coating, the nuts will stick to the paper, so gently pry them loose to expose all the sides to the heat.    Roast until evenly browned and roasted.    Transfer the nuts on the paper to a rack to cool completely.

Store the nuts in airtight containers until serving time.