To make this whole almond cream, only typically Sicilian almond cultivars are used. Its bold fragrance and rustic quality, which comes from the presence of the skin that envelops the seed, make it particularly rich in antioxidants and fiber. Just a few steps are needed to create it: the almonds are shelled, ground, and turned into a cream. It is ideal for enriching pestos or simply spread on bread in the morning for an energy-packed breakfast.
