With large almond groves located among the plains of Lecce, the sweet nut is a staple in Pugliese cooking. While a naked almond is a wonderful snack, roasting them to adds a huge depth of flavor. This kid-friendly recipe creates a sweet treat that’s loaded with vitamins and minerals (don’t worry, we won’t tell, if you won’t tell).

Prep time: 15 minutes

Cook time: 1 hour

Preheat oven to 250 degrees.

Beat the egg white and water until frothy, but not stiff. Pour in the nuts and stir until coated evenly. In a separate bowl, mix the sugar, salt, cinnamon and nutmeg. Sprinkle the mixture over the nuts, toss to coat and spread in one layer on a lightly greased cookie sheet.

Bake for one hour, stirring every 15 minutes, until golden. Cool and store in airtight containers.