These easy-to-make almonds are the perfect topping to Dan Barber's  zucchini and zucchini bread croutons.
Servings: Makes 4 servings 
  • 3/4 cup whole blanched almonds
  • 1 tsp. olive oil
  • 1 tsp. sugar
  • 1 tsp. ground cumin
  • 1/8 tsp. salt
  • 2 tsp. fresh lemon juice
  • Directions
    Preheat oven to 375°. Toss together almonds, olive oil, sugar, cumin, salt, and lemon juice in a small bowl.

    Spread almonds on a baking sheet lined with parchment paper. Bake 6 to 8 minutes, or until they start to turn light brown, stirring occasionally.

    Remove from baking sheet and cool. Store airtight in a cool place up to 2 weeks.


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