Make Almond Butter Yourself – That’s How It Works

Make almond butter yourself: you need it

  • Almonds: The most important ingredient is of course almonds. They are available roasted with the skin or blanched, i.e. without the skin. The roasted almonds have a more intense taste and result in a dark mush. You can use the blanched almonds to make a light mush with a less strong taste.
  • Blender: You need a powerful blender to craft. Overheat small models or stick blenders before the almonds turn into mush.
  • Extras: Depending on your taste, you can refine your almond butter with vanilla or cinnamon, for example.
  • Jars: To keep the almond butter for as long as possible, you should store it in a tightly sealed jar. Like in an empty jam jar.

Make almond butter yourself: the preparation

  1. If you like, you can toast the almonds in the oven before blending. This intensifies their flavor and makes them easier to blend in the blender. Place the almonds in the oven on a baking sheet lined with parchment paper at 180 degrees for about 15 minutes. After that, let them cool down.
  2. Place the almonds in the blender and turn it on to medium-low. Now you have to be patient because it takes a while for the oil to escape and the mush to form. First, the almonds are chopped, then the powder known from ground almonds is produced. Only at the very end does the oil begin to escape.
  3. In between, you should definitely take breaks and check the temperature of the mixer. If the device feels hot, you should let it cool down a bit. Also, turn the blender off halfway through to use a spoon to scrape the almonds from the edge of the blender back into the center.
  4. As soon as a mass is formed, you can turn the mixer up a little. So that the mash does not get too hot and the oil can escape, you should take breaks from time to time and stir the mash through. After a while, a homogeneous mush is formed that is somewhat viscous. Now you can refine it as you like.
  5. Finally, fill the jars with the mousse and screw them on tightly. You don’t have to keep it in the fridge – thanks to the high oil content, the mousse will keep for at least six months.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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