The Spanish are one of the world’s largest producers of almonds and they definitely know how to bring out the very best of their flavour. Almonds like these are often served as tapas.
If you have almonds with skins, pour boiling water over them and wait until the skin is wrinkled. You can now pinch the almonds and they will pop out of their skin. Toss them in a bowl with a little good quality oil (a mild-tasting oil that won’t overpower) and season with salt to taste. Spread them on a baking sheet and bake in a moderate oven until they darken in colour just a little. They will need to cool to regain their crunch. These will keep well if there are any left!
michelle picker cooks 