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Cocoa almonds with cayenne pepper

updated

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Ingredients for 1 servings:

  • 200 g almonds, unpeeled
  • 2 egg whites
  • 2 tsp, heaped cocoa powder
  • some cayenne pepper, ground
  • 1 pinch of sea salt

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Leftovers for 2 egg whites

Beat egg whites until stiff. Finely grind the sea salt with a pinch of cayenne pepper, then mix it with the remaining cayenne pepper into the cocoa powder and fold this mixture into the beaten egg whites. Roll the almonds in the beaten egg whites, season to taste, and add a little more cayenne pepper if desired. Place on a wire rack on the second rack from the bottom of the preheated oven and bake at 200°C (top/bottom heat) for about 20 minutes. Let the almonds cool briefly, then break them up with your hands.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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