When I made the Pesto with Toasted Almonds recently, I didn't have any whole almonds. So, instead, I toasted up some slivered almonds. It's really easy to burn these, so be careful and check on them often! Mine came out pretty well, though!
Ingredients:
Raw slivered almonds
Parchment paper
Directions:
1. Preheat oven to 350 degrees F.
2. Spread the almonds in a single layer on a cookie sheet lined with parchment paper.
3. Bake for five minutes.
4. Remove the cookie sheet and shake to mix the almonds. Return to the oven.
5. Check every couple of minutes to avoid overcooking. Remove almonds when they are barely darker than they were raw. Overall, the almonds should roast for 7-12 minutes.
These instructions are based on those found at http://vinegarlic.com/2011/06/27/how-to-toast-slivered-almonds-in-the-oven-temperature-how-long-time/. However, their instructions call for a cooking time that was far too long for my oven. Mine would have burned if I left them in for 10-15 minutes.
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