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 glassesIngredients
- 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.