Finca La Rosala Truffle Marcona Almonds
Doubly Fine Earthiness
These delicious almonds from Valencia, Spain have a distinctive shape and are full of natural, healthful oils. They are the ingredient of choice in many Spanish holiday treats.
TASTING NOTES FROM THE CURATOR
Blanched Marcona almonds are fatter, rounder, and sweeter than the more common pointy-tipped Californian almonds, making them a treat of growing popularity on both sides of the Atlantic. Roasted or fried and tossed in olive or sunflower oil, these nuts are a specialty grown on plantations and certain mountainous regions of the Mediterranean.
This blend is cooked with cane sugar and salt, then sprinkled with La Vera paprika, truffle aroma, and shavings of mildly earthy, subtly hazelnut-perfumed black summer truffles.
PREPARATION OR PAIRINGS
These nuts make a delicious snack or part of a cheese and charcuterie tray sure to impress at any intimate gathering. For an afternoon munch, these nuts go well with a glass of wine, especially Tempranillo Riojas. We recommend our Ramón Bilbao Crianza DOCa 2016 as your after-five pour.
They also go well with salty dishes containing eggs, a lovely garnish, accompaniment, or part of a quick omelet or scramble. Crushing these nuts into game bird stews also adds a layer of nutty-sweet depth to the dish.
A RARE MONARCH AMONG NUTS
Almond-growing has been a Spanish tradition for centuries, though only a small percentage of the world’s almonds come from this country. The plantations along the coast and in the mountainous regions produce these round, sweet nuts and, because European regulations do not require almonds to be pasteurized, they retain more of their natural texture and flavor. Thus, the Marcona has been given the title Queen of Almonds.
Keep your nuts in a cool, dry place away from direct sunlight and strong smells for 1 to 3 months. To preserve their freshness best, refrigerate them after opening. They’ll last this way for up to 6 months.