Happy Monday! I hope you had a great weekend. I definitely did. I arrived on the north coast of NSW Saturday night to give my sister some help. She was 10 days over due but finally had my beautiful niece in the early hours of Sunday morning. Talk about timing. You can check out a pic of her on my instagram.
This has very little to do with these Dukkah Almonds. But aren’t they just the best idea? I mean, I could eat dukkah by the spoonful. These almonds make this nice and discreet and totally socially acceptable.
- 2 cups of raw almonds
- 1 egg white
- 1/4 cup of sesame seeds
- 2 teaspoons of cumin seeds
- 2 teaspoons of coriander seeds
- 1 1/2 teaspoons of flaked salt
- 1 teaspoon of pepper
- 1 tablespoon of olive oil
- Preheat the oven to 180 degrees Celsius and line a flat baking tray.
- Place the cumin and coriander seeds in a spice grinder, pestle and mortar or a zip lock bag.
- Grind, pound or use a rolling pin to crush the seeds in the zip lock bag.
- Beat the egg white until slightly foaming in a large bowl.
- Add the almonds, sesame seeds, spices and salt and pepper to the bowl.
- Toss and place on the tray.
- Roast in the oven for about 15 minutes.
- Allow to cool before storing.
- The egg white is key here- it ensured the seeds and spices stick to the nuts!