Almond Butter

Title:
Almond Butter

Yield:
1 Servings

Categories:
Condiments




Ingredients:





     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 www.synapse.com/~gemini