Basic Almond Butter Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Place the almonds on a rimmed baking sheet and bake, shaking the pan halfway through, until golden and fragrant, about 8 minutes. Transfer the almonds to a food processor and add 1/2 teaspoon salt, then process until it is a smooth paste, about 5 minutes. Add the honey and continue to process until combined. With the machine still running, slowly drizzle in 2 tablespoons oil. Thin if desired with the remaining tablespoon oil.

Steps:

• Heat oven to 190C/170C fan/gas 5. Spread the almonds on a baking tray and roast for 10 mins. Remove and allow to cool.
• Put into a food processor and whizz for 12 mins, stopping every so often to scrape the sides down, and finish with a drizzle of honey. Serve spread over malt loaf or wholegrain bread. Will keep in the fridge for up to 3 weeks.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix all-purpose flour, almonds, butter, sugar, vanilla extract, and almond extract in a large bowl until well blended.
• Roll the dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets.
• Bake in preheated oven until golden brown, about 15 minutes.

Steps:

• Finely grind the almonds with the salt in a food processor. Add the oil and process, scraping down the bowl occasionally, until smooth, 4 to 6 minutes. Refrigerate up to 2 weeks.

Steps:

• Place the almonds in a food processor. Process on high until ground almonds begin to form a ball. Drizzle olive oil over almonds and continue to process, stopping occasionally to scrape sides of the bowl with a spatula as needed. Store in an airtight container.

Steps:

• Grind together 1 cup roasted almonds and 1/8 teaspoon salt in a food processor, then add 3 tablespoons almond or vegetable oil in a slow, steady stream, and process until the mixture comes together and is the desired consistency. This recipe makes ¾ cup.
• To roast chopped almonds, preheat oven to 350°F Roast 4-6 minutes, until light brown.