Rose almond butter
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.
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?
Ingredients
Equipment
- High-power blender
Method
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