Trout with rocket pesto
Desserts from Italy
Almond Butter
Almond Butter
ready in
3 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
I use only one ingredient! It's so easy to prepare that you'll never be without it again
preparation
step 1
First of all weigh the almonds. Almonds can be of the shelled type only, then with the brown skin, or the white peeled ones.
step 2
Then put them in the fridge for at least a couple of hours: if you put them the day before the preparation is better.
step 3
Put the almonds in the mixer jug and blend, with various pauses to avoid overheating neither the engine nor the cream.
step 4
At the beginning you will get a kind of flour.
step 5
Then you will get an increasingly compact mixture until the almonds release their oil.
step 6
At this point you will have obtained your butter / almond cream, which will be kept in the fridge inside a closed glass container. You can safely keep a week.
step 7
This is peeled almond butter
step 8
Procedure Bimby: put the cold almonds in the jug and operate 10 / vel 10. lower with a spatula the flour obtained and then operate 3 min / vel 10 with breaks every 30 seconds to spread the cream towards the blades. Our almond butter is ready!
step 9
The simplest use is spread on bread, perhaps with jam over the classic bread, butter and jam
