Organic Marcona Almonds
brown – peeled – sliced – sticks – diced – flour

Plastic bags 200g /7.05oz (20 units per box)

Food service format from 2kg/70.55oz to 5kg/176.37oz (2 units per box)

Origin: Badajoz

Albea Blanca´s organic Marcona almonds are worldwide lauded as the best nuts ever by those in the know. Of exceptional quality due to their high oil content, this makes them soft, juicy, more intense in flavor and higher in its load of natural and beneficial nutrients and fats.

 

Organic Marcona Almonds are considered the best hard shell almond variety. The almond is the seed of the drupe fruit of the almond tree, Prunus amygdalus/dulcis, originally from Spain. Flowering in early March and late ripening in early October. Botanically it is a pure native Spanish variety, as it has no grafts from others, requiring more time and more specialized growing conditions. Even the trees are different to common almond trees. This very rustic plant is very well developed in Extremadura, a region with the highest number of water supplies/reservoirs in Spain, recognized as the largest and most valuable natural landscape of Europe with 550Km2 of natural parks.

 

Organic almond trees are distributed in plantations, small in size and not irrigated, some of which are located in mountainous areas. They are very well adapted to the different soil types, of granite or slate origin and in those of limestone and chalk. These are grown and processed in a traditional way, and in keeping with the natural environment, with deep commitment to organic farming.

 

The Marcona almond is quite large; rounded, plump, but flattened in shape; around 0.47in/12mm long; slightly rough; white in color, and has a smooth white appearance. It has three surrounding teguments that change from green to light brown during ripening. It has a film of cinnamon color that envelops it, in addition to an outer hard shell (endocarp) that is not edible and represents a significant weight of the almond, and a covering green skin on top. Therefore the edible part of this fruit is reduced to 40%.

The texture is a cross between a traditional almond and a macadamia nut. Not "woody" but soft, buttery and crunchy. Sweet and delicate flavor.

 

Marcona almonds are popping up all over—as a dessert pairing with dark chocolate, an alternative to croutons in salads, and even emulsified into sauces.  They can be eaten on their own or as part of a Spanish cheese plate, or make a fantastic addition to salads or just about any dessert or baked good. They're often used in confections, as turrón, and tapas.