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Marcona Almond Streusel

photo: Scott Phillips

Yield: about 11 cups

Buttery Marcona almonds enhance this classic cinnamony streusel with a salty crunch


  • 1 lb. (2 cups) unsalted butter
  • 1 lb. 6-1/2  oz. (5 cups) all-purpose flour
  • 2 cups salted Marcona almonds, toasted and coarsely chopped
  • 1 cup rolled oats
  • 1 packed cup dark brown sugar
  • 3/4 cup granulated sugar
  • 1/2 cup plus 2 Tbs. demerara sugar
  • 1 tsp. ground cinnamon
  • 1 tsp. kosher salt (see tip)

Nutritional Information

      Nutritional Sample Size per 2 Tbs.
      Calories (kcal) : 50
      Fat Calories (kcal): 25
      Fat (g): 3
      Saturated Fat (g): 1.5
      Monounsaturated Fat (g): 1
      Cholesterol (mg): 5
      Sodium (mg): 15
      Carbohydrates (g): 6
      Sugar (g): 3
      Protein (g): 1


  • Line two large rimmed baking sheets with parchment. In a medium saucepan, melt the butter over low heat; keep warm.
  • In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, almonds, oats, sugars, cinnamon, and salt. Mix on low speed until combined, about 30 seconds. With the mixer running, slowly pour in the butter. Stop the mixer as soon as the butter is incorporated, about 1 minute. The streusel will appear moist but crumbly.
  • Divide the streusel between the prepared baking sheets, spreading it to cover each pan and breaking up any large clumps with your fingers. Refrigerate uncovered for at least 30 minutes or overnight. Use right away, or transfer to a zip-top bag and freeze airtight for up to 3 months.


Increase the salt to 2 tsp. if using unsalted almonds.


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