|2 cups||10 minutes|
- 1.5 cups blanched almonds
- 0.25 tsp dulse flakes or granules
- 2 Tbsp lemon juice
- 1 tsp salt
- 1 large, dry nonstick or cast-iron pan
- 1 food processor
Place the blanched almonds in a large, dry nonstick or cast-iron pan.
Place the pan over medium-low heat and toast, shaking the pan frequently, until the almonds are just fragrant, 8 to 10 minutes.
Transfer the almonds to a plate to cool completely.
In a food processor, add the cooled toasted almonds and the dulse flakes or granules and process until finely ground.
Add the lemon juice and salt and process briefly to combine.
Taste and adjust the seasoning.
Store in an airtight jar for up to 1 week.
- The Gracias Madre Cookbook