Yayyyy, lol.

Did you create anything interesting with your “Marzipan”? 🙂

Thank you! I was just about to give up on my almond butter ever turning creamy, but just as you said, there was a magical moment when it started to become butter!

Thank you so, so much — I always had something missing when I made almond butter, thought it needed more oil, but no, it needed more patience — I had no idea it takes that much time, so this was wonderfully helpful.

Just made my first batch of almond butter! Cant believe how easy it is! Thanks for the instructions, you gave me the courage to persist when I thought it wasnt working. Took under 25 minutes. No more buying expensive but small jars!

Would soynut butter follow the same recipe? I don’t hsve a website just email.

Hi Sunny! Can I ask what settings you used to make it with your Thermomix? I’d like to try it out 🙂 Thank you!

I’m heating up the almonds now. I’ve decided to blend them with cinnamon and flax seeds. Cross your fingers!

As instructed, warmed in oven at 350for 10 min then put in my Vitamixer. Turned out but it melted the tamper. Did not find any warning of this happening in the Vitamixer manual or in the recipe. Shopping for a new tamper.

Perfect! This was just what I needed. The insights about heating almonds first, alert about the ball forming, length of time, etc. were so helpful! The second time I used up a bunch of sliced almonds someone passed on to me and adjusted the warming time down to 5 mins. Worked great again. thanks so much as I feel confident to keep buying bulk almonds and making my own almond butter.

Ten minutes in the oven really made a difference – almond butter came together in less than five minutes, perfectly smooth and creamy.