Marcona Almond

The Marcona almond is a round, sweet, low-bitterness almond variety native to southeastern Spain, especially the Alicante region around Xixona (Jijona); its name is thought to come from the Arabic word for "round." Unlike the elongated, crunchy California almond, Marcona almonds are flatter, rounder, and softer, with a rich, buttery flavor and delicate texture. Spain remains the main producer, with small-scale cultivation elsewhere in the Mediterranean, but Spanish Marconas are considered the benchmark. They're a staple tapas item, typically fried or roasted and salted, or coated in honey, and also appear in stews, rice dishes, and salads. Their buttery richness pairs well with cured meats, honey, dried fruit, citrus, and herbs like rosemary and thyme.