16 April 2011
Posted in Savory
April 16, 2011
add a few robust flavours for a slightly sharp snack.
Â2 egg whites
250g, fresh basil leaves (packed)
250g, grated Parmesan cheese
1 teaspoon, sea salt
½ teaspoon garlic, finely chopped
1. Preheat the oven to 120°C and line a large pan with parchment paper.
2. Combine the egg whites and basil leaves in a blender. Blend on a low speed until the basil is finely chopped.
3. Add the almonds to the egg mixture, then drain the almonds in a colander. Mix the drained almonds together the grated cheese, garlic and salt in a bowl.
4. Spread evenly on the baking pan and cook for 50 minutes. Stir occasionally so that they don't stick together. Cool down and then they are ready to eat!
You may also like to read mandy's first bloom about an almond tree.