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Almond Butter

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: ALMOND BUTTER
 Categories: Condiments
      Yield: 1 Servings
 
      1    Text Only
 
  Use two cups of blanched whole almonds. If only unblanched almonds are
  available, blanch them this way: Place the almonds in a saucepan and
  cover with water. Bring to boiling, then drain. The skins should slip
  off easily when you press each almond between your thumb and
  forefinger. Dry on paper towels. Spread the dry almonds in a shallow
  baking pan and toast in a 300 degree oven for about 20 minutes or
  until golden. Cool for 5 minutes before processing or blending.
  
  To process: Place the steel blade in your food processor or blender.
  Add the nuts. Cover and process or blend until a butter forms,
  stopping occasionally to scrape the sides of the bowl or blender a
  few times. Keep processing for three to five minutes or until all of
  the mixture is evenly blended. Process about two minutes more or
  until the butter is the desired smoothness.Store in a covered
  container in your refrigerator for up to two weeks. Bring to room
  temperature for easier spreading. Makes about 1 1/4 cups.
 
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