Marcona are those wonderful almonds from Spain, and still very popular today as they were when first introduced in the U.S. about five years ago. Here is the peeled and skin-on version with Romao, a gorgeous sheep's milk cheese rubbed in lard with rosemary from the La Mancha region of Spain famous, of course, for its manchego cheese. Marconas are also available raw and with pimenton, a Spanish paprika, that gives the almonds a spicy kick and yes, great with a glass of your favorite beer. Speciality cheese shops carry Marconas as they are a fun accompliment to all cheeses and great incorporated with food. Buy the ones that are oil coated as this is how they eat them in Spain. The dry version has no flavor! I especially love to put them on salads and usually eat too many before I start thinking of my salad.
