| 1 | Use two cups of blanched whole almonds. |
| 2 | If only unblanched almonds are available, blanch them this way: place the almonds in a saucepan and cover with water. |
| 3 | Bring to boiling, then drain. |
| 4 | The skins should slip off easily when you press each almond between your thumb and forefinger. |
| 5 | Dry on paper towels. |
| 6 | Spread the dry almonds in a shallow baking pan and toast in a 300 degree oven for about 20 minutes or until golden. |
| 7 | Cool for 5 minutes before processing or blending. |
| 8 | To process: place the steel blade in your food processor or blender. |
| 9 | Add the nuts. |
| 10 | Cover and process or blend until a butter forms, stopping occasionally to scrape the sides of the bowl or blender a few times. |
| 11 | Keep processing for three to five minutes or until all of the mixture is evenly blended. |
| 12 | 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. |
| 13 | Bring to room temperature for easier spreading. |
| 14 | Makes about 1 ?cups. |
