Homemade Almond Butter
Almonds contain a lot of satiating dietary fiber as well as tons of vegetable protein and cell-protecting vitamin E. The fat, which is also abundant in the kernels, consists largely of healthy, polyunsaturated fatty acids.
Almond puree can be used in many ways in the kitchen, for example as a topping for muesli, porridge or overnight oats, as a baking ingredient or as a spread. The basic recipe for almond paste can also be used for other nut spreads (for example, hazelnuts or cashew nuts) and refined as desired: a little cinnamon or gingerbread spice turns it into a pre-Christmas spread, and a little water, cocoa powder and maple syrup make a healthy chocolate breakfast spread.
Boil half the almonds in water for 5 minutes. Drain the almonds and press through a fine sieve into a bowl. Spread into a single layer and allow to dry for 30 minutes.
Preheat the oven to 180°C / 350°F. Spread the almonds on a parchment-lined baking sheet. Place in the oven and toast until golden and fragrant, about 5 minutes. Remove from oven and allow to cool.
Place the blanched and remaining almonds in a blenders and chop on low for 10 seconds. The consistency should be like grated nuts. Otherwise, blend again until the desired consistency is achieved. Allow to cool slightly.
Blend the almond mixture again on the low setting, and then raise it to the medium setting. Blend for 1 minute. Use a spatula to scrape down the sides. Repeat the process 3-4 times until the almond mixer is creamy. Pour into a clean jar and refrigerate. Stir well before serving.