5 Reviews
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apronmama on 8.7.2011
Taste was awesome! Mine was a little dry but I’m going to keep working on it! THANKS
katief1002 on 7.5.2011
Absolutely scrumptious, but like Camilla7, mine turns out much drier. I thought the first time I maybe didn’t process it long enough, but this time I processed for 15-20 minutes longer and it still didn’t get anywhere near as creamy as the photo. Doesn’t matter though- it is SO DELICIOUS!!!!
chutzpah on 6.21.2011
I am allergic to most nuts, but not almonds. And I can’t have most almond butters because they often times contain small fragments of other nuts from sharing equipment! So it was really nice to find such a delicious, accessible recipe! I’m going to make it for my other nut-allergy friends for the holidays. 
camilla7 on 6.18.2011
Very yummy. Although, mine turned out a lot drier- and I processed it for 10 mins extra.
Sarah Zarsky on 6.17.2011
Wonderful recipe! Just make sure you process it long enough so that it is creamy.
7 Comments
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Kirstin MacDonald on 7.17.2011
I think the creaminess depends on the freshness of your almonds. The fresher the almond, the higher the oil content will be.
katief1002 on 5.26.2011
Thanks! First batch is half gone already, so will try it longer on the next batch. Just had some on an english muffin- YUM!
Eating Bird Food on 5.25.2011
hi Katie, the secret to the creaminess is patience. The longer you process it, the creamier it gets. You could even put it back in the processor now and try it. Hope that helps!
katief1002 on 5.24.2011
I just made this and it is delish! But mine didn’t get nearly as creamy/smooth as yours looks…do you have a secret to it? It could be my food processor? Either way, it’s yummy!
Eating Bird Food on 5.17.2011
Melwell – I’m storing it in the cupboard. I’d say it would last about 2 weeks that way but if you want it to last longer store it in the fridge.
libbyliz- Yes, the almonds had the skin on.