After the peanut butter here it is the almonds butter, very simple and delicious. A concentrate of goodness and health: raw almonds, a little honey and just a pinch of salt to enhance it all. Spread on bread or biscuits enriches breakfasts and snacks. I love it on bread with strawberry jam, but it’s good even on its own.

And since the holidays are approaching, it can turn into a delicious homemade gift, perhaps paired with peanut butter: inside beautiful little jars will be a present surely appreciated, spreadable alternative to the classic cookies.

And as usual you can play on customizations: leaving it smooth, using sugar instead of honey or adding a little chopped almonds to give a crunchy note. Follow your inspiration!
NOTE: my almonds were quite oily and their butter was a nice spread. If not, you can add a tablespoon or two of sunflower seed oil, which has a neutral flavor, to make your product more creamy.

Almonds butter


  • 300 g raw almonds, unpeeled
  • 1 tablespoon honey
  • a generous pinch of salt

Put the almonds in the blender’s cup and turn it on. After a few minutes the almonds will be reduced to flour. Continue to blend until the flour takes the consistency of a paste. Add salt and honey at this point. Blend again until you have a uniform and spreadable cream. If necessary, allow the appliance to rest from time to time. Transfer the almond butter into a glass jar and refrigerate. Consume in a couple of weeks.



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