Off the Beaten Aisle: How to use marcona almonds

By J.M. Hirsch

The Associated Press

Five years can make a world of difference for an almond.That’s about how long it took for Spain’s addictively good marcona almond to go from obscure gourmet goodie to a Trader Joe’s staple with serious culinary cred.

Why do you care? Because marconas are not your average almond. These wide, teardrop shaped treats are the filet mignon of the nut world.

Almost literally.

The flavor and texture of marcona almonds are entirely different than the more common California almond.

A higher fat content helps explain the textural difference tender-crunchy and moist. As for flavor, think uber savory and steak-like. And it doesn’t hurt that they typically are processed by being fried in olive oil, then sprinkled with salt.

Once only a limited import, marcona almonds now are widely available, often sold near the cheese, olives and other so-called gourmet items.

As marconas have become more popular, new varieties are appearing, including some seasoned with rosemary and others with their brown skins intact.

But the best variant yet is marcona almond butter. Similar in texture to peanut butter, this spreadable treat is dangerously good.

In Spain, marcona almonds show up with savory and sweet companions. They pair nicely with cheeses, often are crushed and mixed into ground figs, and are added liberally to turron, a sweet honey-based Spanish nougat.

Ÿ J.M. Hirsch is the national food editor for The Associated Press. Follow him on Twitter @JM Hirsch.