Last fall, we had our good friend Chef Sara around with some of our new wine releases and some ingredients she picked up at the farmer's market. She created some brand new recipes for us, including these Lemon Yogurt Coated Almonds to pair with our White Pinot Noir. Directions are below, along with some tips and tricks from Chef Sara, on video. Enjoy!
2 egg whites
1 cup sugar
3 Tbsp yogurt powder
1 Tbsp lemon powder
1 tsp salt
1 lb almonds, untoasted
⅓ cup lemon powder
¼ tsp citric acid
1. Heat your oven to 325F.
2. Whisk the egg whites until foamy. Whisk in the sugar slowly until the meringue just begins to hold shape. Whisk in the yogurt powder, lemon powder and salt. Then, stir in your almonds making sure to coat them well with the meringue.
3. Pour the almond mixture onto a lined and greased baking sheet and bake at 325F for 10 minutes. Remove the almonds from the oven, stir and return the almonds back to the oven.
4. Lower the oven to 300F and continue to cook the almonds, removing and stirring well every ten minutes for 30-40 minutes or until the almonds start to get a crispy coating.
5. Once the outer layer of the almonds is no longer sticky, remove from the oven and cool slightly. While the almonds are still warm, toss with the dust and enjoy!
Pour yourself, your partner or friends a glass of our White Pinot Noir and enjoy it alongside this delectable snack.