Castillo de Jijona’s Spanish Marcona Almond Butter is the only one we’ve found of its kind—it’s made from 100 percent Spanish Marcona almonds, a prized, slightly sweeter, smoother alternative to a conventional almond. The flavor is buttery, rich and neutral, with its only sweetness coming naturally from the almonds. It has a velvety, pourable consistency, much different than the grainier, drier versions made from standard almonds; we found that very little stirring was required upon opening to reincorporate any natural separation of the oils. Try it as an ingredient or a topping for desserts, smoothies, oatmeal, vinaigrettes or vegetables. The butter’s creamy consistency incorporates easily into other ingredients.
Known as the “queen of almonds,” the Marcona is sweeter, rounder and plumper than other varieties of almonds, including the California almond we find commonly in American markets. They’re traditionally found fried and salted; try the buttery gourmet nut on its own on a cheeseboard, as a garnish on sides and vegetables, or as an ingredient, especially in convenient butter form.
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Try it as an ingredient or a topping for desserts, smoothies, oatmeal, vinaigrettes or vegetables. It would also make an excellent savory dip or drizzle for roasted vegetables, like carrots and sweet potatoes, with ricotta or yogurt. Swap this in entirely or for half of the amount of the almond butter called for in our Cherry-Almond Butter Freeform Tart. Add a little to taste to a vinaigrette for additional creaminess; use to dress a kale salad or some noodles.
Try it as an ingredient or a topping for desserts, smoothies, oatmeal, vinaigrettes or vegetables. It would also make an excellent savory dip or drizzle for roasted vegetables, like carrots and sweet potatoes, with ricotta or yogurt. Swap this in entirely or for half of the amount of the almond butter called for in our Cherry-Almond Butter Freeform Tart. Add a little to taste to a vinaigrette for additional creaminess; use to dress a kale salad or some noodles.
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