Enjoy the full flavor of Spain's Marcona almonds by roasting them at home. These raw, blanched almonds are ready to be tossed in olive oil and roasted until golden. Spain's rich Marcona almonds are also perfect for baking pastries and cakes.

Marconas are the queen of almonds. Native to Spain, they are big and plump with a sweeter taste and a richness not found in more common almonds.

To enjoy a simple crunchy snack, coat the blanched Marcona almonds in extra virgin olive oil and roast until golden. Or you can sauté these almonds in a skillet. Sprinkle with sea salt and let them cool, you will love their rich toasted flavor.

Blanched Marconas are also great for baking and cooking. The classic Spanish almond recipe is Tarta de Santiago, an amazing flourless almond cake. But you can also use them any time a recipe calls for almonds, from almond cookies to garden veggies sauteed with almond slivers. 

Almonds are rich in nutrients such as iron, calcium, phosphorus, vitamin B and linoleic acid. A recent study showed that when people eat roughly a handful of almonds a day, they lower their LDL cholesterol by 3%. Cook these large, sweet, raw Marcona almonds in some olive oil and dust with salt or your favorite spice to create your own delicious, heart healthy treat!