You will need to exercise some patience to make this and have a very good food processor! Add your almonds to the bowl of your food processor, fitted with an “S” blade.
Add the lid, get the food processor running, and let it do all the work! Be prepared, the food processor will be running for a while. You’ll notice that the ground almonds will start to collect around the edges of the bowl, so be sure to stop and scrape down the sides every few minutes, just to keep everything blending evenly. Depending on the amount of almonds you use, and the size of your food processor, you’ll notice a change start to happen around the 10-15 minute mark. As the oils are released from the almonds, they’ll start to stick together and form a large mass. After about 20 minutes of consistent processing, you’ll finally have a grainy-looking almond butter. You’re almost there! After a couple more minutes of processing, your almond butter will become smooth and creamy. Instructions
- Place 3 or 4 cups (depending on the size of your food processor) of almonds in a food processor fitted with an “S” blade. Secure the lid and allow to process for 20-30 minutes, stopping and scraping down the sides as needed throughout the process.
- The almond butter is ready with the oils have released and the resulting butter is very smooth and creamy.
- Transfer the almond butter to a sealed glass jar, and store in the fridge for best shelf life.
- You can use raw or roasted almonds. Raw almonds take a little longer, and freshly roasted almonds break down into nut butter faster, if added to the food processor while still warm. (You can dry-roast your own almonds for 10-12 minutes at 350F).
- Feel free to add salt or spices.
- Don’t use soaked almonds (without thoroughly drying), or add liquid, for longest shelf life. It might be tempting to add something like vanilla extract, but added moisture will reduce the shelf life greatly.