Almonds with Parmesan, Rosemary & Fennel

Ingredients

• ½ lb. (1-½ cups) skin-on almonds
• Olive oil for the pan
• 1 Tbs. chopped fresh rosemary leaves
• ½ lb. (1-½ cups) blanched almonds
• 2 tsp. salt
• 2 egg whites
• ½ cup finely grated Parmesan cheese
• + 2 more ingredients
• • 1 tsp. fennel seed
  • ¼ tsp. freshly ground black pepper

Heat the oven to 300°F. Line a jellyroll pan with foil and spray or brush lightly with olive oil. Grind the rosemary, salt, fennel, and pepper in a spice mill to a fine powder, or mince the rosemary and grind the mixture in a mortar and pestle. In a large bowl, whisk the egg whites until they fo...

View full recipe at Fine Cooking