300 g unsalted almonds
1 TSP coarse seasalt




Roast the almonds in a pre-heated oven (180°C for few minutes). Add the almonds to a high-speed blender, and blend on low for 10 minutes or until creamy, scraping down the sides of the blender every 2-3 minutes with a spatula. Add the salt, blending for few seconds. You can add more salt until the almond butter flavor reaches your desired taste.Keep mixing until almond butter is smooth and creamy. Allow it to chill, as it will be really warm and runny from the heat generated by the blender. Transfer to an airtight container, and store in the refrigerator (it stays fresh for 2-3 months). Enjoy and Bon Appétit!





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