almond butter

Ingredients for 1 servings:

• 400 g almonds

Instructions

Working time approx. 15 minutes; Rest period approx. 1 day; Total time approx. 1 day 15 minutes

Guaranteed success

First, I briefly roast the almonds in a pan on the stovetop. You can also put them in the oven. I use at least 400g of almonds so that I can press the mixture down with the pestle while blending without having to constantly turn off the blender and without running the risk of the pestle getting caught in the blades. With my blender, I start with the lowest setting. I have a high-performance blender with three speeds. With other high-performance blenders, I would definitely start with the lowest setting. As soon as the mixture starts to get moist, I use the medium setting. As soon as you notice that the consistency is no longer changing, you need to let the mixture cool down because it heats up during blending. The blender also needs a break in between. I let the mixture stand until the next day. I came up with this idea by chance when I was once again frustrated that I couldn’t achieve the consistency of almond butter and simply left the container with the almond mixture sitting. I was completely surprised that the almond mixture only needed a very quick blending the next day, and almond butter was created in no time. While this isn’t the fastest way to make almond butter, it’s the one with guaranteed success.