Add a new taste to your toast with this delicious type of butter that will become your new favorite for breakfast. 86
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.
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 1¼ cups.