Almonds: ten ways to crunch them
لوز
From everyday almonds to Forna almonds from Meknes, from roasted to coated, here are ten ways to crunch them. Plain for cooking and sellou, roasted for the tea table, coated in cinnamon, quinoa, oats, flaxseed, cheese or wasabi for snacking. By weight, delivered all over Casablanca, paid on delivery.
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Products: Almonds
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Plain, roasted or coated
Plain almonds first: Standard almonds, our everyday almond for cooking, pastries and sellou, and Forna almonds from Meknes, which carry the name of their region on the label. Then Roasted almonds, whole and skin-on, with a toasty flavor, for the tea table. Finally, seven coated almonds for those who like bold flavors: Cinnamon almonds, White quinoa almonds and Red quinoa almonds, Oat-coated almonds, Flaxseed almonds, White cheese almonds and Wasabi almonds, the hottest of the family. All are sold by weight: take a little of each to make a varied bowl.
How to choose them
It all depends on the use. For sellou, gazelle horns or almond paste, take plain almonds: you'll blanch them, fry them or toast them as the recipe says. For the tea table, roasted almonds are served as they are. For snacks, or to surprise your guests, pair two or three coated ones, one sweet and one savory: cinnamon next to cheese, for example. If children are coming, keep the wasabi for the adults: it really is hot. For gifts, Forna almonds from Meknes and the most colorful coated ones, red quinoa or cinnamon, look beautiful on a platter.
At the table and in the kitchen
Serve almonds in small bowls, keeping plain and coated ones apart so the flavors don't mix. With mint tea, a handful of roasted almonds is enough to welcome a guest; on a fakya platter, they go well with Medjool dates, dried apricots and cashews. In the kitchen, toast plain almonds for a few minutes in a dry pan to bring out their aroma, then crush them over a tagine with prunes, a pastilla or a salad. Blanched and ground, they become the base of almond pastries.
Keeping them crunchy
Almonds are rich in oil: with heat and air, they eventually go rancid. Keep them in an airtight jar, somewhere cool and away from light; in the refrigerator they keep for several months, in the freezer even longer. Coated almonds mostly fear humidity, which softens their coating: close the bag tightly and only put them in the refrigerator in an airtight container. An almond that smells of old oil or paint is rancid: don't eat it.
