Last updated on December 21st, 2014
Organic almond butter is orgasmically-delicious. It’s the key component in my favorite pasta dish. It also provides magic for some fabulous gluten-free cookies. You can buy the butter at better supermarkets, or produce it right in your own kitchen. I make it this way:
First, grab a pound of unsalted organic, dry roasted almonds.
Why unsalted? Because you might not want any salt in your almond butter and banana sandwich.
That’s why.
Tip the nuts into your food processor…
And press the “pulse” button several times…
Until the nuts resemble coarsely-ground coffee.
Now press the “on” button, and whiz the works until they mass on the blade, forming a ball.
Next, grab a yellow spatula, and use it to scape up any bits of that have stuck to the bottom of the bowl.
Then spin the butter for another minute or so, until you end up with a shimmering, smooth substance.
Oh, baby. Almond butter is so awesomely-awesome you’ll want to try it on everything. Spread it on bread, crackers, pasta. Or, just do what I sometimes do, and lick it directly from your fingers.
Love almond butter? You can let me know by leaving a comment. As always, I love to hear from you.
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Laurel Fardoux says
I DO love almond butter but find it really puts a strain on my food processor to make it…to the point of smoking…but I continue on, letting it sit and cool for a few minutes and then starting up again. I like to spread it on toasted sprouted grain bread. Makes a perfect yummy to have with my coffee in the morning
Love all your posts Kevin!!!
gina gillispie says
due to you, I made some a few days back (your last post about almond butter) and I patted it in the bottom of a muffin pan, filled that with sugar cookie dough mixed with Earl Grey Tea….and placed a cute little cherry on top and served them to my neighbor gals. See how ya are? Spreading so much cheer to the tarnation?
Karin G says
Why roasted, I have made this with raw almonds and it was fine. Do roasted almonds impart a better flavor?
Gail Poulin says
Love to read (or is it listen to?) your posts. They are comforting, inspiring, entertaining, and I just know I would want to meet you at a house party. The comments are a rewarding read as well. From my garden to yours, have a wonderful holiday season!
Beverly, zone 6, eastern PA says
Wow! That looks really good.
I think I might chop the whole almonds slightly beforehand so my food processor would not dance around on the kitchen counter too much.
For pasta, I bet you could heat some almond butter with cream in a frying pan, with a half ladle of the starchy pasta water to help loosen it if needed, and then dump the freshly boiled (drained) rotini right into that pan and slosh it all around together. We are always looking for new pasta toppings. Garlic scape pesto is our top choice and we do the same sauce…. cream, pesto cubes from freezer, bit of pasta water in frying pan on low. Drained pasta added later.
Great idea, Kevin! You’re so inspiring.
Merry, merry, merry, merry Christmas!!!!!!
Katharine says
I’ve recently falled in love with cashew butter – bet the same process would work. YUM!
Cathy says
I LOVE almond butter and make my own too. I add a little grape seed oil to make it creamier. Then I slather it on organic green apples. I’m addicted!
Jeane says
Oooohhhhh! gotta do this….makes my mouth water!
Mary says
I’m not big on nut butters, but made some banana butter this week which is wonderful. Love your posts and have many of your recipes printed and tried. I especially like your colored spoons and bowls and how we MUST use them. Pretty funny. Merry Christmas to you and yours.
Sandy says
Raw vs. Roasted???
Dana Hutchinson says
LOVE LOVE LOVE almond butter…
Jan says
I have found that warming the almonds to 250 in the oven for about 5 minutes at temperature makes the grinding/blending process much less of a strain on your machine. I have a Vitamix and use the dry grains container to process the almonds. My nerves always thank me! I will send you the “Maids of Honor” recipe that my 92 year old English mom uses for the freshly ground blanched almond meal/flour that I grind for her.
Kathy says
Boy ya can’t get much easier than this. My kinda recipe:) Thank you for all of the tips, my food processor is old and could use a little help. Roasting and the oil sounds pretty tasty to me. I bet one could use this in Kiss cookies too. I must try this. Happy Holidays every one.
LynnB says
On the raw vs roasted topic. I prefer roasted as it has much more flavour but I find the brown colour slightly offputting. So … I buy blanched almonds and lightly roast them in a frying pan, allow them to cool and then process. Delicious and a lovely creamy colour.
Thanks for the inspiration Kevin and a very merry Christmas to you and yours.
Bev says
thanks for the tips on doing your own almond butter – bet it is much better with a yellow spatula! seriously, I need to try the almond cookies. They sound heavenly.
Arden Rembert Brink says
Hi, Kevin — did you also know that it’s easy to make your own almond milk? Just soak the raw almonds overnight (or at least 6 hours or so) in water, then whirl the hell out of them in your super-duper blender like a Vitamix (better known) or BlendTec (what I have, works great too).
The only thing to be “aware” of is that the finished product *looks* like it’s smooth and ready to use, but there really is a lot of almond meal in there, so it needs to be strained. I always just squeeze through a new clean (only used for this) white knee-high stocking. You can use the leftover meal in baking or something, but if you leave it in the milk you’ll find yourself constantly clearing your throat and coughing on the tiny fibers. (Probably would be okay if you were only using the milk for, say, cooking, as opposed to coffee, drinking, cereal, etc.)
Cheers!
–arden–
Linda Hulsey says
The first time i had almond butter i bought it at wholefoods,it is a wonderful spread i do love it….i always wondered if i could make it now seeing your pictures im sure i can….i always buy those yummy almonds to snack on and iwill try this thanks kevin
Kay says
i make almond butter by blending in a tblsp of olive oil, pinch of sea salt and cinnamon after pulsing toasted almonds a few times.