Scald the almonds with hot water and let stand for about 5 minutes. Then simply press the almonds out of the skin.
Lightly toast the skinned almonds in a pan. This gives a special and intense almond aroma.
Put the roasted almonds in a high-performance mixer (> 10,000 W,> 30,000 rpm) and chop for about 30 seconds on the lowest setting. Stir once in between. This should create a fine flour. Mix the almonds for another 2 - 3 minutes. If the mixer is powerful enough, the oil will already come out of the almonds and a fine purée is created. Mine is not good enough, so I always add tasteless sunflower oil.
Season the almond butter with 1 tablespoon maple syrup and pour into a glass.
The almond butter is great as a spread or as an ingredient in yogurt or muesli. It contains approx. 967 Kcal per serving.
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