I knew this was a recipe I had to try right away, since it only used two ingredients, both of which I happened to have on hand. The bottle of amaretto had been sitting in the cupboard for some time, so I was glad to dust it off and try this easy recipe. Not much culinary skill is necessary here, the almonds are simply doused with the amaretto and roasted. I loved how this combination gave the nuts a marvelous, subtle flavor. Also, they took on a lovely lacquered appearance as the alcohol evaporated around them in the oven.
They are delicious eaten alone, and they would also make a beautiful garnish for other desserts. I can see them sitting on top of a swirl of ganache on a chocolate cake. Be sure not to pull them out of the oven too soon as they will be sticky and not caramelized.
Ingredients
- 1 cup whole almonds, unblanched
- 3 tablespoons amaretto
Instructions
- Preheat the oven to 300 degrees and line a baking sheet with baking parchment.
- In a small bowl, combine the almonds and the amaretto and let sit for 5 minutes.
- Pour the almonds and amaretto onto the baking sheet and spread into a single layer.
- Bake the almonds for about 20 to 25 minutes until glazed and a dark brown. Stir them once after 10 minutes of cooking
- Store in an airtight container.
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