Homemade almond butter

  • very easy

For a white almond butter, the almonds must be freed from the brown skin with hot water. For a brown almond butter, they can be processed directly.

Preparation

Place the almonds in a Moulinex or similar chopper/blender and add the sweet almond oil.
The almonds first become flour, then a paste and at the end to butter. If the paste sticks to the edge in between, simply pause and slide it back down into the mixing container with a dough scraper. With patience and breaks, so that the appliance does not overheat, a wonderful almond butter is created, which fits perfectly into sauces, desserts, cakes, vinagrettes or pure bread.

In the fridge it keeps for at least 3 weeks.

Quantity

Ingredients for 3-4 glasses

Ingredients

  • 500 g Almonds (peeled or with skin)
  • 3 tsp Almond oil

Tips

For desserts and sweet dishes, you can refine part of the almond butter with vanilla and a touch of cardamom. For the hearty variant, some sea salt, chili and dried thyme.