Time 20m Yield 2 cups Number Of Ingredients 4 Steps:
Preheat the oven to 350 degrees F. Place the almonds on a rimmed baking sheet and bake, shaking the pan halfway through, until golden and fragrant, about 8 minutes. Transfer the almonds to a food processor and add 1/2 teaspoon salt, then process until it is a smooth paste, about 5 minutes. Add the honey and continue to process until combined. With the machine still running, slowly drizzle in 2 tablespoons oil. Thin if desired with the remaining tablespoon oil.
Time 10m Yield 16 Number Of Ingredients 2 Steps:
Place the almonds in a food processor. Process on high until ground almonds begin to form a ball. Drizzle olive oil over almonds and continue to process, stopping occasionally to scrape sides of the bowl with a spatula as needed. Store in an airtight container.
Number Of Ingredients 0 Steps:
Finely grind 1 cup roasted almonds in a food processor, then add 2 teaspoons vegetable oil and a pinch of salt and blend into a smooth paste. Store in the refrigerator, in an airtight container, for up to 2 weeks. Photograph courtesy of Ben Goldstein
Time 54m Yield 27 serving(s) Number Of Ingredients 11 Steps:
Heat oven to 375°F. In a large bowl, combine 1/2 cup sugar, brown sugar, and butter. Beat until fluffy. Add almond butter, almond and vanilla extract and egg, mix well. In a separate bowl, combine flour, baking soda and salt. Mix dry ingredients together with a fork or wire whisk. Add dry ingredients to the peanut butter mixture, 1/2 cup at a time, mixing well. Scoop dough with a 1 1/2-inch cookie scoop. Place 2-inches apart on cookie sheets lightly sprayed with Pam. Dip fork in 1/8 cup sugar and flatten dough with a criss-cross pattern. Lightly sprinkle sugar on the cookies. Bake at 375°F for 6-9 minutes until golden brown. Let cookies cool on cookie sheet for one minute. Put cookies on wire racks to cool completely before putting in a cookie jar.
More about “almond butter recipes”
Time 25m Yield Makes a 300g jar Number Of Ingredients 3 Steps:
Heat oven to 190C/170C fan/gas 5. Spread the almonds on a baking tray and roast for 10 mins. Remove and allow to cool. Put into a food processor and whizz for 12 mins, stopping every so often to scrape the sides down, and finish with a drizzle of honey. Serve spread over malt loaf or wholegrain bread. Will keep in the fridge for up to 3 weeks.
