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  Almond Butter
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 169
Ingredients:
1 Text Only
Instructions:
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.
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