I was on the plane heading home from a video shoot, and I realized I had not made anything for teachers, and Hairdresser, nail gal and of course my Mailman Kevin. On the plane I was reading Fine Cooking and ran across this great idea for Almonds, my favorite nut. So I tried this recipe, used cello bags and ribbon, it took no time to make them and wrap them for a last minute homemade holiday gift.
They smell and taste devine! So if you have to whip up a last minute gifty give this one a try....
Almonds with Parmesan and Rosemary and Fennel~
Heat oven to 300 degrees F
Parchment paper for the pan
1 tbs. chopped fresh rosemary
2 tsp. coarse salt
1 tsp. fennel seed
1/4 fresh ground black pepper
2 egg whites
1/2 cup finely grated parmesan cheese
1/2 lb blanched almonds
1/2 cup skin-on almonds
Pre heat oven
Line a cookie sheet with parchment paper
Chop the rosemary finely
In a mortar grind salt, fennel and pepper
In a large bowl whip egg whites until they foam
Add spices and cheese to the egg whites
Add nuts and toss throughly
Spread on the parchment, in a single layer
Bake for 45 minutes, stirring the nuts every 15 minutes to redistribute the coating.
The nuts may stick a bit, gently pry them loose to expose all the nuts tot he heat.
take them from the oven and let them cool before packaging them in the cello bags.
I like to buy my bags and custom printed ribbon from Beaucoup