2 cups raw almonds
STEP BY STEP RECIPE
Preheat the oven to 175°C. Place the almonds on a baking tray and roast in the oven for about 10 minutes, until fragrant and light brown. Watch carefully, otherwise the oil will have a bitter taste. Take the tray out of the oven and cool the nuts slightly.
Pour the almonds into the bowl of a food processor or blender and chop on high speed. At first, the nuts will turn into a dry paste. Periodically turn off the blender to clear the almond mass from the walls of the bowl, and continue chopping. After a few minutes, the almonds will start to release oil, the paste will become more malleable and will turn into a soft butter at the end. The process will take about 15 minutes.
Once the almond paste reaches the desired consistency, transfer it to an airtight container or jar and store in the refrigerator for a month.
You can vary the flavor of the almond butter with cinnamon, honey, sea salt or chocolate.