Oro Cacao is Spanish for “gold cocoa” which is what you get when you mix the best almonds in the world with deep dark cocoa, sugar, and salt. Marcona almonds from Spain are sometimes referred to as the “Queen of Almonds” because they are sweeter, richer, and rounder than the California variety.
In Spain, macrona almonds are usually blanched to remove the outer skin and then sold in bulk or packaged. Traditionally, Spaniards carefully sauté the nuts in hot olive oil until the nuts reach a light brown color and then drain the nuts on paper towels. While warm, the nuts are sprinkled with salt and served as a snack or appetizer. Read more
Pan de Dátil Almendrado is Spanish for “Date Almond Cake” – a freshly pressed “cake” handmade in Valencia, Spain with two ingredients: dates and Marcona almonds. The two contrasting flavors and textures of sweet, chewy dates and rich, crunchy almonds makes for a simple and delicious dessert that is both sweet and savory, and completely different from what Americans think as traditional “cake.” Read more