Almonds with Parmesan, Rosemary & Fennel

Almonds with Parmesan, Rosemary & Fennel
Photo by Scott Phillips


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

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


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