I toasted a bunch of blanched almonds to use in biscotti, but very slightly overtoasted them (only very slightly -- they would be perfect for eating as-is). Experience has unfortunately taught me that overtoasted almonds are not so good in biscotti, so I'm looking for another recipe to use them in. I usually garnish carrot salad, butternut squash soup, etc., with chopped almonds, but I won't be able to use them very quickly this way. I was thinking of a nut brittle, but am open to any suggestions where I won't need to re-bake them. TIA . . .