Preheat the oven to 175 ° traditional heat. Spread the almonds on a baking sheet then bake for 15 minutes on the middle rack of the oven to roast them lightly. Let cool for 10 minutes afterwards.
Pour the almonds into your blender or blender. Start mixing at maximum speed to obtain a sandy texture. Take breaks from time to time to scrape the edges.
Continue to mix: as a dough forms, you just have to be patient, and scrape the edges if necessary. Once the almonds have shed their oil, the texture becomes creamy. Add salt if desired (optional).
Then pour into a jar with a lid, let cool and then store in the refrigerator.
Notes:
Store in the refrigerator in an airtight jar for up to 2 weeks.
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