Basque-native Gerald Hirigoyen is executive chef and owner of the restaurants Fringale and Pastis in San Francisco. This recipe appears in his book The Basque Kitchen: Tempting Food from the Pyrenees (HarperCollins 1999).
- 1 1/2 cups sliced blanched almonds.
- 2 1/2 cups whole almonds
- 2 cups sliced, slivered or whole blanched almonds
- 2 tablespoons sugar
Companion recipe: Gateau Basque
Place the nuts and sugar in the bowl of a food processor fitted with the metal blade. Grind or process the nuts just until they turn into a fine granular powder, about 30-45 seconds.
TIP: Be careful not to over process the almonds, or they might turn into a paste instead of a light, granular powder.
Recipe reprinted by permission of Cooks' Catalogue, Inc. All rights reserved.
nutrition information per serving
214 calories; 18g total fat; 0mg cholesterol; 5mg sodium; 8g carbohydrates; 4g fiber; 8g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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