Oro Liquido: Astonishingly Good Marcona Almond Butter

Who doesn't love crunchy, salty Marcona almonds? They've been showing up in American food stores over the past few years, initially at high end cheese shops and Whole Foods, although these days even Trader Joe's has them. Marcona are a kind of almond often used in sweets in Spain, but we know them best fried in olive oil and sprinkled with salt. The folks at Forever Cheese have taken things a step further and have ground toasted Marcona almonds to make an astonishingly good nut butter.

Forever Cheese calls their product OroLiquido (or Liquid Gold) and it is simply ground Marcona almonds and sea salt. It's smooth and creamy with bits of the crunchy almonds adding a pleasing texture. And the taste is pure Marcona — deep, rich toasty almond flavor with just a hint of salt.

Retailer Murray's Cheese recommends using it for a fancy PB&J with crusty bread and wine jelly. I recommend spreading a little on a cracker and topping with a slice of fresh, juicy plum and sprinkling with some chopped rosemary. Or it would be delicious spread on a slice of apple or pear and topped with a touch of blue cheese.

Murray's also suggests using it as a secret ingredient in pestos and sauces, which I haven't tried but sounds wonderful. OroLiquido would also make a nice sweet topping, maybe sweetened slightly with powdered sugar and spread over a chocolate cake or dolloped on vanilla ice cream.

You can pick up a tub of OroLiquido at many cheese shops and speciality food stores, or online at Ideal Cheese for $6.95 for a 9-oz tub.

Related: What's the Deal With Marcona Almonds?

Apartment Therapy Media makes every effort to test and review products fairly and transparently. The views expressed in this review are the personal views of the reviewer and this particular product review was not sponsored or paid for in any way by the manufacturer or an agent working on their behalf. However, the manufacturer did give us the product for testing and review purposes.

(Image: Forever Cheese)

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Dana Velden is a freelance food writer. She lives, eats, plays, and gets lost in Oakland, California where she is in the throes of raising her first tomato plant.