Almond butter is made by grinding roasted almonds until they release their natural oils and form a smooth or crunchy paste, depending on how long they're ground. Here's how the stone-ground version is typically made.

Roasting the Almonds

Almonds are roasted first, which develops a deeper, nuttier flavour before grinding begins.

Stone-Grinding

Stone-grinding is a slower process than industrial high-speed blending, done in small batches, and typically keeps more of the almonds' natural oils intact in the final texture.

Ingredients

A simple almond butter typically contains just roasted almonds, sometimes with a small amount of jaggery or salt added — without added oils, emulsifiers, or stabilisers, the texture and oil separation can vary naturally between batches.

Ways to Use It

Spread on toast or paratha, stirred into a smoothie, or eaten straight off a spoon are all common ways almond butter gets used.

FAQs

Q1. Why does almond butter sometimes separate?

Natural oil separation is common in almond butter made without added stabilisers — simply stir before use.

Q2. What's the difference between stone-ground and regular almond butter?

Stone-grinding is a slower process done in small batches, generally at lower speeds and temperatures than industrial blending.

Q3. How should almond butter be stored?

In a cool, dry place, tightly sealed after opening.

Shop TBIF's Almond Butter with Jaggery.