I hunted for some almonds in my box of nuts, (usually an odd selection of bits and pieces, lying back waiting to be used.) and found 100 g whole blanched (meaning skinned) almonds and about 85 g of ground almonds. (so normally you’d use just whole blanched almond, but use what you’ve got as it is a great way of using those odds and sods.) I roasted the whole almonds first then added the ground almonds as they would cook quicker being so fine and all.
So….preheat oven 150 C. Scatter the whole almonds on a baking tray and toast in oven for 8-10 minutes or until a deep golden brown. Don’t burn them, so put a timer on for 5 minutes and check, give them a bit of a shake and put them back in for a few more minutes if need be. (add the ground almonds before the end)
Tip onto a plate. (to help them cool down quickly) Once completely cooled down, I picked out 50 g of the whole toasted nuts and chopped up for a salad, then whizzzed the remaining almonds (whole and ground) with a pinch of sea salt flakes up in a food processor til a paste formed. Then whiz in a 1/2 teaspoon honey, (optional) and that’s it. Eat with your fingers……Eating freshly roasted and ground peanut or almond butter is one of the most lovely, comforting joys ever.
Harold McGee and On Food and Cooking. The science of food and cooking and the food geeks bible.
Mr McGee’s website….Curious Cooks. More of the above.