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Homemade almond butter

Based on 1 ratings

Johanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

“Homemade almond butter is cheaper than store-bought and can easily be adjusted to your taste. If you prefer a sweeter almond butter, add some agave nectar or honey. This recipe also works well with unpeeled almonds, which results in a darker almond butter. Stored in the fridge it will last for 1 – 2 months.”

Difficulty

Easy 👌
15
min.
Preparation
10
min.
Baking
0
min.
Resting

Ingredients

Servings:-1+
300 g blanched almonds
¼ tsp sea salt
Metric
Imperial

Utensils

  • oven
  • baking sheet
  • food processor
  • glass jar

Nutrition per serving

Cal
1749
Protein
57 g
Fat
162 g
Carb
16 g

  • Step 1/2

    • 300 g blanched almonds
    • oven
    • baking sheet

    Preheat oven to 175°C/350°F. Add blanched almonds to a baking sheet and toast for approx. 7 - 10 min. Remove from the oven and let cool.

  • Step 2/2

    • ¼ tsp sea salt
    • food processor
    • glass jar

    Add cooled toasted almonds to a food processor. Process for approx. 10 min., or until creamy. Season with salt and continue processing for approx. 30 sec. Transfer almond butter to a jar and use for baking, cooking, or as a spread. Enjoy!

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AJNS New Media GmbH | Storkower Straße 115 | 10407 Berlin | Phone: +49 (0)30 695 182 91 | Email: hello@kitchenstories.de
Represented by Mengting Gao & Verena Hubertz
Kitchen Stories is supported by product placement