Time: 20 min.
Complexity: easily
Servings: 10

This homemade almond butter is easy to make and is much healthier than store-bought, as it's free of excess sugar and harmful trans fats. Toast the almonds first for a richer flavor. A couple of tablespoons of honey per 450g of almonds is enough to impart a subtle sweet note, but you can add a little more or omit the honey altogether if desired.

Ingredients:

• 450 g (about 4 cups) raw almonds with skins
• 2 tablespoons of honey
• 2-3 tablespoons of vegetable oil

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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almond, honey, almond paste

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Preparation:

Step 1
• Preheat oven to 350°F (175°C). Place the almonds on a rimmed baking sheet and bake, shaking the sheet halfway through, until golden brown, about 8 minutes.
Step 2
• Place the almonds in a food processor with 0.5 teaspoon of salt and process until a smooth paste forms, about 5 minutes. Add the honey and continue processing until fully incorporated. With the food processor running, slowly pour in 2 tablespoons of vegetable oil. If desired, thin the paste with the remaining tablespoon of oil.

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