Best 20 Almond Butter Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Almond butter is a versatile and delicious spread that can be enjoyed on its own or used as an ingredient in a variety of recipes. It is a good source of healthy fats, protein, and fiber, making it a nutritious choice for a snack or meal. With its rich, nutty flavor and creamy texture, almond butter is a popular alternative to peanut butter and other nut butters. If you're looking for a delicious and healthy way to enjoy almonds, making your own almond butter at home is a great option. In this article, we'll provide you with the best recipes for making almond butter, along with tips and tricks for achieving the perfect consistency and flavor. Whether you prefer a smooth and creamy spread or a chunky, textured butter, we have a recipe that will suit your taste. So grab your blender or food processor and let's get started!

Check out the recipes below so you can choose the best recipe for yourself!

EASY ALMOND BUTTER COOKIES



Easy Almond Butter Cookies image

Melt-in-your-mouth recipe from Switzerland.

Provided by NESSITA

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 30m

Yield 24

Number Of Ingredients 6

2 cups all-purpose flour
1 cup crushed almonds
1 cup butter, softened
7 tablespoons white sugar
½ teaspoon vanilla extract
½ teaspoon almond extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix all-purpose flour, almonds, butter, sugar, vanilla extract, and almond extract in a large bowl until well blended.
  • Roll the dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets.
  • Bake in preheated oven until golden brown, about 15 minutes.

Nutrition Facts : Calories 143.2 calories, Carbohydrate 12.4 g, Cholesterol 20.3 mg, Fat 9.8 g, Fiber 0.7 g, Protein 2 g, SaturatedFat 5 g, Sodium 54.7 mg, Sugar 3.9 g

CRISPY ALMOND BUTTER THINS (COOKIES)



Crispy Almond Butter Thins (Cookies) image

Crispy, buttery and so delicious! -- plan ahead the dough needs to chill for a minimum of 3 hours or up to 3 days --- the success of this cookie will depend on the quality of butter that you use so purchase the best! Since the dough is very thick I suggest to use a stand mixer for mixing --- for *CHRISTMAS* coat in coloured sugar, also haven't tried it as yet but I plan on adding in some finely chopped candied maraschino cherries or dried fruit to the cookie batter for Christmas, so you might want to give that a try! --- servings is only estimated.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 3h15m

Yield 60 serving(s)

Number Of Ingredients 7

2 cups butter, room temperature (1-pound butter, no substitutes please!)
2 cups white sugar (for a sweeter cookie increase sugar slightly)
2 -3 teaspoons almond extract
2 large egg yolks
1/2 teaspoon salt
2 cups all-purpose flour
sugar, for coating (optional)

Steps:

  • Using a heavy duty stand mixer cream butter with sugar and almond extract on medium speed until well combined (about 5 minutes or until no sugar granules should remain).
  • Beat in egg yolks until combined.
  • In a small bowl combine the flour with salt until combined; add to the creamed mixture and mix on low speed until combined.
  • Remove to a surface and work the dough using with clean hands until smooth.
  • Divide the dough evenly in half.
  • Shape into two logs, wrap in waxed paper or plastic wrap and chill for minimum 3 hours or until very hard.
  • Set oven to 350°F.
  • Set oven rack to second-lowest position.
  • Unwrap the dough log then slice into about 1/4-inch slices (the thinner that you slice these the crispier they will be when they bake).
  • Place onto lightly greased baking sheet.
  • Bake until lightly browned around the edges (about 12-15 minutes, the cookies will not be crispy if you under bake them).
  • Cool slightly on baking sheet (the cookies will harden even more upon sitting) then coat in sugar.

CHEWY ALMOND BUTTER COOKIES



Chewy Almond Butter Cookies image

This a recipe for those who cannot eat peanut butter like myself, but want a cookie that is similar.

Provided by mseve

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 30m

Yield 24

Number Of Ingredients 10

1 cup shortening
1 cup creamy almond butter
1 cup packed brown sugar
1 cup white sugar
2 tablespoons hot water
1 teaspoon baking soda
½ teaspoon salt
2 eggs
1 teaspoon vanilla extract
2 ½ cups all-purpose flour

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Beat shortening, almond butter, brown sugar, and white sugar in a bowl until smooth. Combine hot water, baking soda, and salt together in another bowl; stir into almond butter mixture until creamy. Add eggs and vanilla extract; beat until blended. Gradually stir in flour until dough is just blended.
  • Roll the dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets. Press and flatten balls with a fork to create a crosshatch pattern.
  • Bake in preheated oven until golden brown, 8 to 12 minutes.

Nutrition Facts : Calories 262.4 calories, Carbohydrate 29.5 g, Cholesterol 15.5 mg, Fat 15.2 g, Fiber 0.7 g, Protein 3.5 g, SaturatedFat 2.9 g, Sodium 156.5 mg, Sugar 17.8 g

LEMON-ALMOND BUTTER CAKE



Lemon-Almond Butter Cake image

Provided by Food Network

Categories     dessert

Yield Makes 8 servings

Number Of Ingredients 15

Grated zest and juice of 2 lemons
3/4 cup plus 2 tablespoons sugar
4 extra-large eggs
6 tablespoons unsalted butter, cubed
9 tablespoons unsalted butter, softened
1 cup plus 1 tablespoon flour
1 cup plus 1 to 2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon kosher salt
2 extra-large eggs
1/2 cup ground toasted almonds
2 tablespoons toasted sliced almonds
1 tablespoon almond liqueur (optional)
1/2 cup heavy cream (optional)
2 tablespoons confectioners' sugar or as needed

Steps:

  • Combine the lemon zest and juice in a nonreactive saucepan with the sugar and eggs and beat well. Add the butter and cook over medium heat, stirring constantly with a rubber spatula or wooden spoon, until the sugar dissolves and the mixture thickens into curd. Be sure to keep scraping the bottom of the pan during the few minutes this takes you; you don't want the eggs to scramble before the curd forms. If you're the nervous type, make the curd in a heatproof bowl over a pot of boiling water (the bowl shouldn't touch the water). The curd will take just a little longer to thicken, about 5 minutes. Strain the crud into a bowl and press a piece of plastic wrap against the surface so a skin doesn't form. Refrigerate until cool, at least 1 1/2 hours.
  • Preheat the oven to 350 degrees. Grease a springform pan with 1 tablespoon of the butter and dust it with 1 tablespoon of the flour.
  • Cream the remaining 8 tablespoons butter in a large bowl with 1 cup of the sugar until light and fluffy. Sift the remaining 1 cup flour, the baking powder, and salt together and stir into the creamed butter.
  • In a separate bowl, beat the eggs until they start to foam. Do not overbeat, or the cake will be tough. Add the eggs and ground almonds to the flour and butter mixture, mixing well.
  • Scrape the batter into the prepared pan. Drop 8 individual tablespoons of lemon curd evenly around the outside of the cake, leaving a 1-inch border around the edge. Try to place the curd so there's an even amount of cake batter between each dollop of curd. Drop 3 tablespoons curd in the center. Refrigerate any remaining curd for another use (hint: breakfast toast). Sprinkle the top of the cake with sliced almonds and 1 to 2 tablespoons sugar, according to taste.
  • Bake until the cake is toasty brown on top and a toothpick or knife inserted into the cake comes out clean (be sure not to insert it near the curd), about 40 minutes. Let cool for 10 minutes, then remove the sides of the pan and let cool completely on a rack.
  • If serving the cake with whipped cream, add the almond liqueur to the heavy cream and beat until the cream is stiff. Sift a thin, even layer of confectioners' sugar over the top of the cake. Present the cake at the table and offer the almond whipped cream on the side.

5-INGREDIENT CHOCOLATE ALMOND BUTTER BALLS RECIPE BY TASTY



5-Ingredient Chocolate Almond Butter Balls Recipe by Tasty image

Here's what you need: almond butter, almond flour, dark chocolate, vanilla extract, sea salt

Provided by Tiffany Lo

Categories     Desserts

Time 30m

Yield 10 balls

Number Of Ingredients 5

½ cup almond butter
½ cup almond flour
½ cup dark chocolate, melted
1 teaspoon vanilla extract
sea salt, optional

Steps:

  • In a bowl, mix almond flour, almond butter, and vanilla extract. Create round balls using your hands.
  • Place onto a baking sheet and chill for 20 minutes or until solid.
  • In a microwave-safe bowl, melt the chocolate in 30-second intervals.
  • Individually coat eat ball in the chocolate and place back onto the baking sheet.
  • Sprinkle with sea salt, if desired.
  • Chill until chocolate is set.
  • Enjoy!

Nutrition Facts : Calories 157 calories, Carbohydrate 8 grams, Fat 13 grams, Fiber 2 grams, Protein 4 grams, Sugar 4 grams

ALMOND BUTTER CRUNCH CANDY



Almond Butter Crunch Candy image

This is a yummy candy that I make each year to put in amongst (if that is a word) my cookies on the trays. It came from a Better Homes & Garden Candy Cookbook back in the '60s. It is one that is easy to make and comes out great every time. It is very tasty and has a great crunch if you are sure to bring it to the hard crack stage.

Provided by Mimi in Maine

Categories     Candy

Time 40m

Yield 6 serving(s)

Number Of Ingredients 7

1 cup butter
1 1/3 cups granulated sugar
1 tablespoon light corn syrup
3 tablespoons water
1 cup coarsely chopped almonds (toasted)
4 (4 1/2 ounce) milk chocolate candy bars (melted)
1 cup finely chopped almonds (toasted)

Steps:

  • CANDY:.
  • In a large saucepan melt butter; add sugar, corn syrup, and water.
  • Cook stirring occasionally to hard-crack stage (300 degrees) on a candy thermometer--watch carefully after 280 degrees as it rises fast after this.
  • Quickly stir in the coarsely chopped almonds.
  • Spread in ungreased 9x13 pan.
  • Cool thoroughly and turn out onto waxed paper.
  • TOPPING:.
  • Melt the chocolate and spread half on top of the candy.
  • Sprinkle with half of the finely chopped almonds.
  • Cover with wax paper and invert.
  • Spread the other half of chocolate and sprinkle other half of nuts.
  • If necessary chill in refrigerator till chocolate is firm.
  • Crack in pieces.

LEMON-ALMOND BUTTER CAKE



Lemon-Almond Butter Cake image

This buttery almond cake with lemon curd baked inside is like the ultimate citrus tart, without the heartbreak of pie crust. It's fancy enough to be served as a dinner party dessert, yet substantial enough to be served with Sunday brunch. (Bonus: you'll have several tablespoons of lemon curd left over. It's delicious on toast or pancakes.)

Provided by Regina Schrambling

Categories     brunch, snack, cakes, dessert

Time 2h30m

Yield 8 servings

Number Of Ingredients 14

Grated zest and juice of 2 lemons
3/4 cup plus 2 tablespoons sugar
4 extra-large eggs
6 tablespoons unsalted butter, cubed
9 tablespoons unsalted butter, softened
1 cup plus 1 tablespoon flour
1 cup plus 1 to 2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon kosher salt
2 extra-large eggs
1/2 cup ground toasted almonds
2 tablespoons toasted sliced almonds
About 1/2 cup heavy cream for garnish
1 tablespoon almond liqueur (optional)

Steps:

  • For the curd, combine zest, juice, sugar and eggs in a heatproof bowl, and beat well. Add butter, and place over a saucepan full of simmering water. Cook, stirring constantly with a rubber spatula or wooden spoon, until mixture thickens into curd, about 5 minutes. Strain into a bowl, and press plastic wrap onto surface to keep skin from forming. Refrigerate until cool, at least 1 1/2 hours.
  • Heat oven to 350 degrees. Grease 9-inch spring-form pan with 1 tablespoon butter, and dust with 1 tablespoon flour, shaking out excess.
  • With an electric mixer, cream the remaining butter and 1 cup sugar together until light and fluffy. Sift together the remaining flour, baking powder and salt, and stir in. In a separate bowl, whisk eggs until they start to foam. Do not overbeat or the cake will be tough. Add eggs and ground almonds to batter, and mix well.
  • Scrape batter into the prepared pan. Drop 8 individual tablespoons lemon curd around perimeter of batter, leaving a 1-inch border, and taking care to space drops evenly. Drop 3 to 4 tablespoons curd into center of batter. Refrigerate remaining curd for another use. Sprinkle cake with toasted almonds and 1 to 2 tablespoons sugar, depending on taste.
  • Bake until cake is toasty brown on top and a toothpick inserted into cake (not curd) comes out clean, about 40 minutes. Let cool on rack 10 minutes, then remove sides of pan, and cool completely.
  • Whip cream with almond liqueur. Present cake at table, and offer whipped cream on the side.

Nutrition Facts : @context http, Calories 563, UnsaturatedFat 13 grams, Carbohydrate 66 grams, Fat 31 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 16 grams, Sodium 227 milligrams, Sugar 50 grams, TransFat 1 gram

CHOCOLATE-COVERED ALMOND BUTTER BRICKLE



Chocolate-Covered Almond Butter Brickle image

I love a soft brittle because the texture is wonderful and different. The flavors in this one remind me of a favorite candy bar. -JoAnn Belack, Bradenton, Florida

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 1-3/4 pounds.

Number Of Ingredients 10

1-1/2 teaspoons plus 2 tablespoons unsalted butter, divided
1 cup crunchy almond butter
1/2 teaspoon baking soda
1 teaspoon plus 2 tablespoons water, divided
3/4 cup sugar
3/4 cup light corn syrup
1 teaspoon almond extract
1 cup 60% cacao bittersweet chocolate baking chips
1/3 cup chopped almonds, toasted
3/4 cup sweetened shredded coconut

Steps:

  • Grease a 15x10x1-in. pan with 1-1/2 teaspoons butter. Place almond butter in a microwave-safe bowl; microwave, covered, at 50% power 30-60 seconds or until softened, stirring once. In a small bowl, dissolve baking soda in 1 teaspoon water. Set aside almond butter and baking soda mixture., In a large heavy saucepan, combine sugar, corn syrup and 2 tablespoons water. Bring to a boil over medium heat, stirring constantly. Using a pastry brush dipped in water, wash down sides of the pan to eliminate sugar crystals. Cook until a candy thermometer reads 240° (soft-ball stage), stirring occasionally, about 10 minutes. Add remaining butter; cook until candy thermometer reads 300° (hard-crack stage), stirring frequently, about 5 minutes longer. , Remove from heat; stir in the softened almond butter, almond extract and dissolved baking soda. (Candy will foam.) Immediately pour into prepared pan. Spread to 1/4-in. thickness., Sprinkle with chocolate chips; let stand until chocolate begins to melt. Spread evenly; sprinkle with almonds and coconut, pressing slightly to adhere. Cool slightly. Refrigerate 1 hour or until chocolate is set. , Break candy into pieces. Store between layers of waxed paper in an airtight container.

Nutrition Facts :

STEAMED ASPARAGUS WITH ALMOND BUTTER



Steamed Asparagus With Almond Butter image

From Bon Appetit. A little fancier way to serve asparagus than just the traditional steamed or roasted method. Asparagus is steamed and topped with a lemon almond butter that is seasoned with shallots, garlic and parsley. Delish! Note that cooking time includes time required to steam the asparagus.

Provided by Epi Curious

Categories     Vegetable

Time 50m

Yield 8 , 8 serving(s)

Number Of Ingredients 8

8 tablespoons unsalted butter, at room temperature
3 tablespoons shallots, finely chopped
1 large garlic clove, minced
3 tablespoons parsley, chopped (fresh)
2 tablespoons fresh lemon juice
2 teaspoons lemon peel, grated
2 lbs asparagus, fresh, trimmed
1/2 cup sliced almonds

Steps:

  • Melt 2 tablespoons butter in heavy small skillet over low heat. Add shallots and garlic and saute until tender, about 5 minutes. Pour into medium bowl. Add remaining 6 tablespoons butter, parsley, lemon juice and lemon peel to shallot mixture and whisk to blend. Season to taste with salt and pepper.
  • Steam asparagus until crisp-tender. Set aside.
  • Place butter mixture in heavy large skillet over medium heat. Add almonds and cook until butter browns, stirring occasionally, about 3 minutes. Add asparagus and stir until heated through. Season to taste with salt and pepper; divide among plates and serve.

ALMOND BUTTER HONEY OAT BARS RECIPE BY TASTY



Almond Butter Honey Oat Bars Recipe by Tasty image

Here's what you need: rolled oats, almond butter, honey

Provided by Tiffany Lo

Categories     Snacks

Yield 8 servings

Number Of Ingredients 3

2 cups rolled oats
⅔ cup almond butter, or nut butter of choice
¼ cup honey, or maple syrup

Steps:

  • In a medium bowl, add oats, nut butter, and honey or maple syrup, and mix until well combined.
  • Spray baking dish with cooking spray. Pour in mixture and spread evenly.
  • Cover and place in freezer until firm.
  • Cut into bars. Keep in the fridge until ready to eat.
  • Enjoy!

Nutrition Facts : Calories 355 calories, Carbohydrate 40 grams, Fat 18 grams, Fiber 6 grams, Protein 10 grams, Sugar 12 grams

BUTTER ALMOND CRUNCH



Butter Almond Crunch image

I always draw rave reviews for this buttery, melt-in-your-mouth candy. From the coconut bottom layer to the chocolate drizzled on top, it's a winner all year-round.

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield About 1-1/4 pounds.

Number Of Ingredients 7

1-1/2 teaspoons plus 1/2 cup butter, divided
3/4 cup sweetened shredded coconut
1-1/2 cups sugar
3 tablespoons water
1 tablespoon light corn syrup
3/4 cup sliced almonds
1/2 cup semisweet chocolate chips

Steps:

  • Line a 13x9-in. pan with foil. Grease the foil with 1-1/2 teaspoons butter. Spread coconut evenly into prepared pan; set aside. , In a heavy saucepan, combine sugar, water and corn syrup. Bring to a boil over medium heat, stirring occasionally. Add remaining butter; cook and stir until butter is melted. Continue cooking, without stirring, until a candy thermometer reads 300° (hard-crack stage). Remove from heat. Stir in almonds. Pour over coconut. Cool., In a microwave, melt chocolate chips; stir until smooth. Drizzle over candy; cool until firm. Remove from foil and break into pieces. Store in airtight containers.

Nutrition Facts : Calories 101 calories, Fat 6g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 38mg sodium, Carbohydrate 13g carbohydrate (12g sugars, Fiber 1g fiber), Protein 1g protein.

ALMOND BUTTER AND BANANA OATMEAL COOKIES



Almond Butter and Banana Oatmeal Cookies image

This is the perfect cookie for those of us who love cookies but are trying to be healthier. This recipe is dairy-free, sugar-free, and fat-free! I was a bit worried that since it doesn't have the unhealthy components it wouldn't taste good, but my husband loved it!

Provided by suzythecook

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 27m

Yield 18

Number Of Ingredients 10

cooking spray
3 ripe bananas
2 cups rolled oats
⅓ cup unsweetened vanilla-flavored almond milk
2 tablespoons almond butter
1 teaspoon vanilla extract
⅛ teaspoon pumpkin pie spice
1 pinch salt
2 tablespoons sliced almonds, or to taste
1 ½ tablespoons turbinado sugar, or to taste

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease a baking sheet with cooking spray.
  • Mash bananas in a large bowl. Mix in oats, almond milk, almond butter, vanilla extract, pumpkin pie spice, and salt.
  • Scoop spoonfuls of banana and oat mixture onto the baking sheet. Scatter sliced almonds over cookies; sprinkle turbinado sugar on top.
  • Bake cookies in the preheated oven until set and browned on the bottom, 12 to 14 minutes.

Nutrition Facts : Calories 73.3 calories, Carbohydrate 12.4 g, Fat 2.1 g, Fiber 1.6 g, Protein 1.8 g, SaturatedFat 0.2 g, Sodium 20.8 mg, Sugar 3.9 g

ALMOND BUTTER COOKIES WITH TOFFEE



Almond Butter Cookies with Toffee image

I was trying to use up a large jar of almond butter and these were the result. They are good with jam on top, if you prefer things a little bit sweeter.

Provided by Cathy B

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 25m

Yield 48

Number Of Ingredients 13

½ cup butter, softened
½ cup brown sugar
½ cup granular sucrolose sweetener (such as Splenda®)
1 cup unsalted, no sugar added almond butter
1 large egg
3 tablespoons milk
2 tablespoons honey
1 teaspoon vanilla extract
¾ cup all-purpose flour
½ cup whole wheat flour
1 teaspoon salt
¾ teaspoon baking soda
1 cup toffee baking bits (such as Heath®)

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Beat butter, brown sugar, and sweetener in a large bowl until light and fluffy. Beat almond butter, egg, milk, honey, and vanilla extract into butter mixture until smooth. Stir all-purpose flour, whole wheat flour, salt, and baking soda into almond butter mixture; fold in toffee bits until dough is just combined.
  • Roll the dough into walnut-sized balls and place 2 inches apart on baking sheets. Press and flatten balls with a fork, creating a crosshatch.
  • Bake in preheated oven until golden brown, 8 to 12 minutes.

Nutrition Facts : Calories 103.5 calories, Carbohydrate 9.4 g, Cholesterol 13.1 mg, Fat 7 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 2.6 g, Sodium 109.5 mg, Sugar 3 g

M. CUNNINGHAM'S ALMOND BUTTER CAKE



M. Cunningham's Almond Butter Cake image

"Almond butter cake is not to be taken lightly just because you can stir it together in about 3 minutes, pop it in the oven to bake, and serve it within an hour. It's truly a unique cake, because it doesn't rise very high and it comes out moist, sticky, and chewy, like a cookie. It also keeps twice as long as any conventional cake." From Learning to Cook with Marion Cunningham. My MIL served these recently, cut up like bar cookies, which is just what I thought they were. I was pleasantly surprised to receive this recipe as the source.

Provided by skat5762

Categories     Dessert

Time 40m

Yield 1 cake

Number Of Ingredients 10

3/4 cup butter
1 1/2 cups sugar
2 large eggs
1/2 teaspoon salt
1 1/2 teaspoons almond extract
1 teaspoon vanilla extract
1 1/2 cups all-purpose white flour
2 teaspoons soft butter or 2 teaspoons nonstick cooking spray (for greasing the cake pan)
1 tablespoon sugar
4 ounces sliced almonds (3/4 cup)

Steps:

  • Preheat oven to 350-degrees.
  • Melt the butter in a small saucepan over medium-low heat, stirring regularly.
  • Pour the melted butter and 1 1/2 cups sugar into a large bowl and stir until smooth.
  • Crack the eggs right into the same bowl and mix until the batter is creamy and all one color.
  • Add the salt, almond extract, vanilla extract, and flour and stir briskly until the batter is smooth.
  • Grease the bottom and sides of a 9-inch round cake pan with butter or nonstick cooking spray.
  • Using a rubber spatula, scrape the batter from the bowl into the greased cake pan.
  • Spread it evenly in the pan.
  • Sprinkle the tablespoon of sugar, then the sliced almonds, over the top of the batter.
  • Put the pan on the middle rack of the oven and set the timer for 35 minutes.
  • When it rings, check to see if the cake is done.
  • It should be light brown on top, and when you insert a toothpick in the center, it should have a few sticky crumbs adhering to it.
  • If the cake is not browned enough and the toothpick comes out too wet, put the cake back in the oven and check it again in another 10 minutes.
  • When the cake is done, remove it from the oven and let it cool on a heatproof counter for at least 30 minutes.
  • Cut the cake into small wedges and serve with fresh fruit.
  • This cake will stay fresh for about a week and will freeze indefinitely.
  • Wrap it tightly in foil, or in a plastic bag you can seal with a zip or tie.
  • Storing nuts: Whenever you have leftover nuts, freeze them in a plastic bag closed tightly.
  • They will keep indefinitely in the freezer.

SEARED SCALLOPS WITH BROWN BUTTER, CAPERS, AND TOASTED ALMOND SAUCE



Seared Scallops with Brown Butter, Capers, and Toasted Almond Sauce image

Try this delicious seared scallops recipe from Martha for a truly elegant meal.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 9

12 tablespoons unsalted butter
3 tablespoons Fish Stock
1 tablespoon sherry-wine vinegar
1/4 cup capers, drained and rinsed
3 tablespoons sliced almonds, toasted
2 tablespoons chopped flat-leaf parsley
Coarse salt and freshly ground pepper
2 to 3 tablespoons olive oil
8 diver scallops

Steps:

  • Heat 4 tablespoons butter in a small saucepan over medium until lightly browned, 3 to 5 minutes; set brown butter aside and let cool for 5 minutes.
  • In a medium saucepan, bring fish stock and vinegar to a boil over medium heat; cook until liquid is reduced to about 1 tablespoon. Reduce heat to low. Slowly whisk in remaining 8 tablespoons butter, 1 tablespoon at a time, fully incorporating after each addition. Remove from heat and slowly whisk in cooled brown butter until completely emulsified. Stir in capers, almonds, parsley, and 3/4 teaspoon salt; season with pepper. Set sauce aside and keep warm.
  • Heat olive oil in a large nonstick skillet over medium-high heat. Season scallops with salt and pepper. Add scallops to skillet and cook until a light-brown crust forms, about 2 minutes. Turn scallops and continue to cook until cooked through, 1 to 2 minutes more. Divide scallops evenly between serving plates; spoon sauce over scallops and serve immediately.

BUTTER ALMOND CAKE



Butter Almond Cake image

Make and share this Butter Almond Cake recipe from Food.com.

Provided by Charlotte J

Categories     Dessert

Time 40m

Yield 1 9inch round cake

Number Of Ingredients 9

1 1/2 cups sugar
3/4 cup melted butter
2 eggs
1 teaspoon almond extract
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
1 1/2 cups flour
3 tablespoons sliced almonds, toasted
1 tablespoon sugar

Steps:

  • Blend 1 1/2 cups sugar and melted butter.
  • Beat in eggs.
  • Stir in almond and vanilla extracts.
  • Add salt and flour and mix well.
  • Spread batter evenly in a greased-and-floured, 9-inch round pan.
  • Sprinkle with toasted almonds and sugar for garnish.
  • Bake at 350 degrees for 30 to 35 minutes.
  • (Toast almonds ahead or in oven while it is preheating.).

OATMEAL ALMOND BUTTER BITES



Oatmeal Almond Butter Bites image

Super healthy and deliciously soft high-fiber snack made with chia seeds, ground flax, unsweetened coconut, and oatmeal. Almond butter adds protein. I use raw honey in these.

Provided by Christy Parker

Categories     Appetizers and Snacks

Time 50m

Yield 18

Number Of Ingredients 7

2 ½ cups rolled oats
1 cup almond butter
1 cup semisweet chocolate chips
½ cup honey
¼ cup chia seeds
¼ cup ground flax seeds
¼ cup finely shredded unsweetened coconut

Steps:

  • Combine oats, almond butter, chocolate chips, honey, chia seeds, ground flax seeds, and coconut in a stand mixer fitted with the paddle attachment. Beat together, gradually increasing speed, until mixture no longer sticks to the center of the paddle.
  • Shape mixture into 1-inch balls with your hands. Place on a baking sheet lined with parchment paper.
  • Freeze balls until firm, about 30 minutes. Transfer to an airtight container and store in the refrigerator.

Nutrition Facts : Calories 228.9 calories, Carbohydrate 25.7 g, Fat 13.7 g, Fiber 3.5 g, Protein 4.6 g, SaturatedFat 3.4 g, Sodium 65.8 mg, Sugar 13.7 g

ALMOND BUTTER BROWNIES



Almond Butter Brownies image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h45m

Yield 16 servings

Number Of Ingredients 7

1/2 cup coconut oil, melted and cooled slightly, plus additional for greasing the pan
One 18.3-ounce box brownie mix, such as Duncan Hines
2 large eggs
3/4 cup natural crunchy almond butter
1/4 cup powdered sugar
2 tablespoons coconut oil, melted and cooled slightly
1/2 teaspoon flaky salt

Steps:

  • For the brownies: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch glass baking pan with coconut oil and set aside.
  • Combine the brownie mix with the eggs, oil and 1/4 cup water in a large bowl. Stir together using a rubber spatula until fully incorporated. Spread in the prepared pan.
  • For the topping: Combine the almond butter, powdered sugar and coconut oil in a separate bowl. Spoon dollops of this mixture over the top of the brownie batter. Using a toothpick, swirl the two together. Bake until the edges are set and a toothpick inserted an inch from the edge of the pan comes out clean, 25 to 30 minutes. Immediately sprinkle with the flaky salt. Cool completely in the pan before cutting into squares and serving.

ALMOND BUTTER COOKIES



Almond Butter Cookies image

I came up with this cookie recipe as a way to capture a butter cake popular in my husband's native Netherlands. Almond paste and butter make each melt-in-your-mouth morsel irresistible.

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 6-1/2 dozen.

Number Of Ingredients 7

1/2 cup butter, softened
1/2 cup shortening
6 ounces almond paste
1-1/3 cups sugar
1 large egg, room temperature
2 cups all-purpose flour
1 teaspoon baking soda

Steps:

  • In a large bowl, cream the butter, shortening, almond paste and sugar until light and fluffy. Beat in egg. Combine flour and baking soda; gradually add to the creamed mixture. , Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 400° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.

Nutrition Facts : Calories 115 calories, Fat 6g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 58mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

BROCCOLI WITH LEMON ALMOND BUTTER



Broccoli With Lemon Almond Butter image

Make and share this Broccoli With Lemon Almond Butter recipe from Food.com.

Provided by Annacia

Categories     Vegetable

Time 16m

Yield 4 serving(s)

Number Of Ingredients 5

1 head fresh broccoli, cut into florets
1/4 cup butter, melted
2 tablespoons lemon juice
1 teaspoon lemon zest
1/4 cup blanched slivered almond

Steps:

  • Steam or boil broccoli until tender, approximately 4 to 8 minutes.
  • Drain.
  • In a small saucepan, melt butter over medium low heat, remove from heat.
  • Stir in lemon juice. lemon zest, and almonds.
  • Pour over hot broccoli, and serve.

Nutrition Facts : Calories 181.6, Fat 16.6, SaturatedFat 7.7, Cholesterol 30.5, Sodium 131.8, Carbohydrate 7.3, Fiber 3.3, Sugar 1.6, Protein 3.8

Tips:

  • Use high-quality almonds: The quality of your almonds will greatly impact the taste of your almond butter. Choose organic, raw almonds that are free from pesticides and other chemicals.
  • Roast your almonds before blending: Roasting the almonds will enhance their flavor and make them easier to blend. You can roast them in the oven or in a skillet over medium heat.
  • Use a powerful blender: A high-powered blender is essential for making smooth and creamy almond butter. If you don't have a powerful blender, you may need to blend the almonds in batches.
  • Be patient: Making almond butter takes time. It can take up to 15 minutes of blending to achieve a smooth and creamy consistency. Don't be discouraged if it takes a few tries to get it right.
  • Add flavorings: Once you have made plain almond butter, you can add flavorings to taste. Some popular flavorings include honey, maple syrup, vanilla extract, and cinnamon.

Conclusion:

Almond butter is a delicious and nutritious spread that can be used in a variety of ways. It can be enjoyed on toast, crackers, fruit, or vegetables. It can also be used in baking and smoothies. With a little practice, you can easily make your own almond butter at home. So next time you're looking for a healthy and delicious snack, reach for some almond butter.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #15-minutes-or-less     #time-to-make     #preparation     #5-ingredients-or-less     #easy     #vegan     #vegetarian     #food-processor-blender     #dietary     #high-calcium     #high-protein     #high-in-something     #equipment     #small-appliance     #3-steps-or-less

Related Topics