Toasting almonds brings out the natural oils in the nuts, resulting in a deeper color and a richer flavor.
I like to toast them in large batches, throw them in a ziplock bag, and place them in the freezer. That way I have them ready to use whenever, and don't have to take the time to do small amounts for each recipe needed.
Set oven to 350.
Spread almonds on an ungreased cookie sheet, in a single layer.
Put in oven for 10-15 minutes, stirring occassionally, until lightly toasted.
Cool completely and store in an airtight container.