I tried this, but found more advice on another blog that explained with photos how long you have to grind the almonds before you get a true butter. If you stop as the recipe suggests here the mixture will be dry and somewhat bitter. If you go on another 5-8 minutes the almonds will warm a bit more and release much more oil. The whole thing becomes sweet and creamy and no additional oil is needed. Scrape the sides of the bowl every couple of minutes early on and then break up the big ball that forms a few times. Have patience you will be rewarded.
Was this review helpful?
8 users found this review helpful
I tried this, but found more advice on another blog that explained with photos how long you...