Mazamorra cordobesa

Peel the almonds in case they have skin. When they are natural, to peel them more easily, we put water in a saucepan and when it starts to boil we put the almonds for 1 minute only, after this minute we throw them in cold water to stop the cooking and not to cook them, they will be peeled easily with the fingers. We can leave the almonds to soak to increase their size, in this case, they can be left to soak for 2-12 hours.

Add the almonds (if we have left them to soak we also add the water where they have been) along with a clove of garlic, the bread (I recommend soaking the bread a little so that it mixes better), a pinch of salt and a dash of vinegar to a food grinder. Grind until it is a more or less homogeneous paste (if it is too dense we can add 80ml of olive oil in this step.

Add the rest of the oil little by little and once everything has been added, we can correct the texture by adding a little water and salt in case it is too thick (the ideal texture is the same density as a salmorejo, which stays on the spoon when you pick it up but is not too dense).

Traditionally it is eaten with black olives and boiled egg, although in my case it has ham and Pedro Ximenez reduction.