Almond butter
The beliefAlmond butter is assumed to need a special machine, and a home processor to leave the almonds as powder.
The truthOne ingredient: almonds. The processor makes powder, then a dough, then it suddenly flows. It is a matter of waiting.
How to make it
What you need
- 500 g raw almonds
- Half a teaspoon of salt
- Optional: 1 tablespoon of honey
- A sturdy food processor
How the engine read this list (3 lines)
| 500 g | Raw almonds | almond |
| 3 g | Salt | salt |
| 21 g | Honey optional | honey |
An empty weight means that line could not be turned into grams — either the amount is open ("to taste") or the ingredient has no record here. Neither enters the sum as zero; they do not enter it at all.
Roast the almonds for 10–12 minutes at 160 °C, then cool them for ten. Hot almonds strain the machine; warm ones give up their oil more easily.
Put them in the processor and run it. In the first two minutes you get powder; by four you get a dough stuck to the bowl. This is not the point to stop.
Scrape the sides down and keep going. Somewhere between eight and twelve minutes it suddenly starts to flow — the sound changes too, and the motor eases.
Add the salt now, and the honey if you want it, and run it thirty seconds more.
Jar it. It flows at room temperature and firms up in the fridge.
The others that work the same way
Hazelnut spread
The truthRoasted hazelnuts, ground long enough, release their own oil and turn to cream on their own. The rest is cocoa and sugar.
Tahini
The truthGrind roasted sesame for long enough and it releases its own oil. You add nothing.
Mayonnaise
The truthOne yolk binds 200 ml of oil. The only reason it splits is adding the oil too fast.