Rose almond butter
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This almond and rose nut butter recipe makes the perfect edible gift for Christmas, promising the lucky recipient a host of aromatic, delicious breakfasts for the new year. Take care when adding the rosewater, as a drop too much can spoil the batch. Add only the tiniest drop at a time and taste between each addition to make sure you get the right balance.
Ingredients
Equipment
- High-power blender
Method
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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Rose almond butter
