Rose almond butter

Almond and rose butter

PT15M

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Nut butters are so easy to make, and the creative possibilities are endless. Follow these key rules, then get inventing!

This recipe uses skin-on almonds, which will give a slightly more bitter result. Use blanched almonds if you're aiming for a sweeter, creamier butter. For an even sweeter flavour, add a dash of honey or maple syrup.

Toasting the nuts at the start of the process is an important step; not only does it give you a lovely toasty taste, but it also releases the natural oils within the nuts, which helps the butter to emulsify without the help of any added oil (just make sure you blend while the nuts are still warm).

The delicate Middle Eastern flavours of this butter work well in both sweet or savoury dishes; serve on toasted brioche with poached apricots and yoghurt, or how about a Middle Eastern take on satay sauce?

  • Almond and rose butter

  • 300g of almonds
  • rosewater, to taste
  • sea salt, to taste
1
Preheat the oven to 180°C/gas mark 4
2
Spread the almonds onto a baking tray and toast in the oven for about 7 minutes
3
Transfer the nuts to a high-power blender
4
Blend on a low speed for about 5 minutes until it starts to resemble a nut butter consistency. Keep an eye on your blender, you may need to switch off in intervals to give the motor a break if the machine gets too hot
5
Stir in a few drops of rosewater and taste until it's to your liking. Be careful as rosewater can be a notoriously overpowering flavour, so only add one drop at a time
6
Add a sprinkle of flaky sea salt then transfer to a jar and store in the fridge for up to a month
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