Create an Account
Forgot your password?

Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180) - Share Your Recipe!

Recipe Name: Almond Butter Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

1 Text only
Use two cups of blanched whole almonds. If only unblanched almonds are
available, blanch them this way: Place the almonds in a saucepan and
cover with water. Bring to boiling, then drain. The skins should slip
off easily when you press each almond between your thumb and
forefinger. Dry on paper towels. Spread the dry almonds in a shallow
baking pan and toast in a 300 degree oven for about 20 minutes or
until golden. Cool for 5 minutes before processing or blending. To
process: Place the steel blade in your food processor or blender. Add
the nuts. Cover and process or blend until a butter forms, stopping
occasionally to scrape the sides of the bowl or blender a few times.
Keep processing for three to five minutes or until all of the mixture
is evenly blended. Process about two minutes more or until the butter
is the desired smoothness.Store in a covered container in your
refrigerator for up to two weeks. Bring to room temperature for easier
spreading. Makes about 1 1/4 cups. From Gemini's MASSIVE MealMaster
collection at

Scale this recipe to Servings [?]