I did a 3 course meal last night and I wanted to create some new dishes. The first one was a snapper and tigre de leche course, the second was a broccoli and curry dish, and the third was this recipe. We have an almond tree and I’ve learned that there is a small window in which you can eat the green almonds. Now I have seen some chefs use the whole green almond but in my opinion the green doesn’t taste good at all. Maybe they pickle them but I didn’t want to go down that road. If you peel the green outer skin there will be an inner white flesh that I think is crunchy and taste pretty good. But for this recipe I just decided to use the young almond. Now they have different stages of the green almond from my understanding and the stage that I used mine at was when the almond is a little crunchy but almost like a cucumber in flavor. When I cooked them lightly they resembled flavors close to a grape.

I didn’t know exactly what I wanted to do with this recipe other than try and incorporate 3-4 different variations of the almond. Jp and Eloise loved this dish and was really impressed by the dish. Here is the recipe I hope you enjoy it! s


1 cups of green almonds cleaned ( 40-50 green almonds)

1/2 cup of marcona almonds

1/2 almonds roasted


1 cup vegetable stock (see here)

1/2 cup almond milk

1 tsp of Whole allspice

2 star anise

Pinch of saffron

Pinch of sugar

Pinch of salt

4 tbsp of butter

Basil leaves

Chive blossoms

2 tbsp Almond oil

To Finish
In a small pot add almond milk, vegetable stock, whole spice, star anise, saffron, pinch of sugar and pinch of salt. Bring to a simmer and allow to cook for 5-10 minute to release the favors.

In a saute pan on medium heat add 1 tbsp of each almond oil and butter. Then add the green almonds and saute for 1 minute. Ladle 8 oz of broth over the almonds and bring to a simmer. Cook for 2 minutes and then add the roasted almonds and marcona almonds. Finish the almonds with some butter. Season lightly with salt if needed. Then spoon the almonds into four different bowls. Finish with herbs, flowers, and a drizzle of almond oil. Serve and enjoy!

Almond Variations .JPG