In the culinary arts, the word amandine (pronounced "ah-mahn-DEEN") refers to a dish that is served garnished with sliced, slivered or whole toasted almonds. Fish (such as trout), green beans and asparagus are frequently prepared in the amandine style.
The basic procedure for preparing an amandine sauce is to melt whole butter in a small saucepan or sauté pan and heat until frothy, then add either sliced or slivered almonds.
Cook over low heat until the almonds are golden brown, and the butter has also slightly browned (but not burned). Then season with Kosher salt and a squeeze of lemon juice and either pour over the main ingredient (such as a whole trout) or toss the main ingredient in the sauce (as with green beans).
Note that whole butter is used rather than clarified butter, because some degree of browning of the milk solids in the butter is desirable.
In years past, amandine sauces were sometimes prepared using whole almonds, but the practice is rare these days. If you were to do this, you'd want to blanch the whole (shelled) almonds first to remove the brown outer skin.
Broccoli, celery, and cauliflower are also suitable for preparing in the amandine style.