Almonds with Parmesan, Rosemary & Fennel

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