Welcome to The Dish at Plated, your food content hub. Browse through #foodhacks, quick recipes, fun listicles, educational articles, and more.

What’s so Special About
Marcona Almonds?


Finding their way to popularity from Mediterranean kitchens, Marcona almonds aren’t just a garnish for fancy-schmancy cheese plates anymore. A product of Spain, these almonds are plumper than your regular California almond, and have a more delicate flavor and texture. The taste and texture are often described as a cross between a Macadamia nut and an almond.

Wondering how to use Marcona almonds? They are a great addition to baked goods, salads and pastas, or even blended into sauces as a thickener.


We love this week’s Seared Flank Steak with an escarole salad. Marcona almonds, caccio cheese and sunchokes make the perfect salad topping with the slightly bitter escarole.



Leave a Comment