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From Valencia comes Spain's most prized possession in the form of a smooth, tan almond. Known as the "Queen of Almonds", the Marcona is the most precious in Spain and is indigenous to the country. It is sweet and softer than most almonds. This item adorns pastries rather than being an ingredient.
These Marconas are peeled, fried in olive oil, and salted to highlight the almond's flavor, not overpower it. This is the most traditional way Marcona almonds are prepared. They are commonly eaten in Spain as an appetizer or to complement the meal.