Homemade almond puree.

Homemade almond puree

Cooking and curiosity are a good match which allows you to vary the pleasure in your cooking, to discover new flavors and to improve yourself as a cook.

Because of their variety, food blogs are an excellent way of satisfying your curiosity. While reading some of them, I was often very intrigued by the use of almond puree in vegetarian or vegan cooking, even if I’m not vegetarian, nor vegan.

I finally gave in to the temptation and bought my first jar in an organic shop. Up to now, I’ve been happy just using it in vegetable soups, in short cut pastry in replacement of part of the butter, in clafoutis and even in cookies (recipe on the way). It’s also delicious on its own, spread on a piece of toast for example.

Being really curious about this product, I even decided to go further and to make my own at home, following the very good advice from Virginie, on her blog.

I must admit that I had a lot of fun making my own, even if it takes 45 minutes for just a jam jar full. At first, you’ll obtain a powder by using the mixer, but when you keep on mixing for quite a lot longer, you’ll obtain a paste which will look rather like a compact ball. I was about to give up at that moment. Then, I continued to activate my food processor and the paste softened and became a smooth puree, like the one you buy, except it’s a little bit more grainy.

You’ll need to open your food processor very often and scrape down the bowl, the powder tends to climb up the sides. It’s important also to stop your food processor from time to time, so the mixture doesn’t get too hot and the food processor can have a rest (especially if you’re using an old one like I was!).

Making almond puree at home is not at all difficult, you just have to be patient but it’s really worth it.

Almond puree

For 1 jar (size of a jam jar), you’ll need 300g of blanched almonds

Preheat your oven to 150°C.
Pour the almonds onto a baking sheet and bake them for about 20 minutes, until they are pale golden. You’ll need to stir them from time to time.
Pour the almond into a food processor and allow to cool.
Mix, using the pulse button, until you have a powder.
Continue mixing, until you have a paste.
During the full process, you’ll need to stop the food processor in order not to heat the almonds too much and also to scrape down the bowl.
Continue to activate the food processor until the paste transforms into a smooth puree.
Put the almond puree in a jar and keep in the fridge or in a dark cool place.