Almond Cremolata Recipe

Inspired by Oleana

Time30m

Serves4

Syrian Spice Candied Pumpkin, Vanilla Tahini

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Ingredients

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1
Prepare the Almonds
In a medium saucepan, combine sugar and water. Stir over medium heat until sugar dissolves. Add sliced almonds and cook for 5-7 minutes until they are lightly toasted and caramelized.
2
Add Flavorings
Stir in butter, vanilla extract, and a pinch of salt. Mix well until butter is melted and evenly distributed.
3
Cool and Blend
Remove from heat and let the mixture cool for a few minutes. Transfer to a food processor and blend until smooth and creamy.
4
Incorporate Tahini
Add tahini to the almond mixture and blend until well combined.
5
Serve
Transfer the cremolata to a serving dish and refrigerate until needed. Serve chilled or at room temperature.