Whisked Kitchen · whiskedkitchen.com/r/cinnamon-cookie-butter-almond-butter
kid-friendly · snacks What changed
Cinnamon Cookie-Butter Almond Butter
A riff on Homemade Almond Butter
Category: Spread
An experimental half batch with warm cinnamon spice that tastes like cookie butter on toast. It keeps the go-to's vanilla, and coconut sugar sweetens it without seizing the butter.
Prep15 min
Cook13 min
Makes8
Ingredients
TapClick to tick off as you go. Changes from Homemade Almond Butter are marked.
Marked: changed from Homemade Almond Butter.
250 g raw almonds (changed)
0.25 tsp fine sea salt (changed)
dash vanilla extract (new)
0.75 tsp ground cinnamon (new)
1.5 tbsp coconut sugar (new)
pinch ground nutmeg (new)
Method
1
Spread the almonds in a single layer on the air fryer tray. Breville on ROAST at 160 C, CONVECTION: ON. Roast about 12-13 minutes (a half batch runs faster than the full 15), shaking halfway. Check from 7 minutes — pull them as soon as they smell nutty and look golden inside. (changed)
2
Tip out and cool about 10 minutes — warm, not hot.
3
Process in the KitchenAid with the multipurpose (S) blade, about 1 minute, until they break down to a fine meal. Note that a half batch may need scraping more often, since there's less mass riding the blade. (changed)
4
Keep processing. It turns pasty, then gathers into a ball or climbs the sides. Stop, scrape down, continue. (changed)
5
Continue in 1-2 minute bursts, scraping between each, until glossy and pourable (10-20 minutes total). Rest the motor 5 minutes if it feels hot. (changed)
6
Add the salt, vanilla, cinnamon, coconut sugar and nutmeg. Process 20-30 seconds until evenly mixed. (changed)
7
Taste and adjust — cinnamon fades a little once it sits, so err slightly generous if it tastes only faintly spiced. (changed)
8
Transfer to a clean jar. Room temperature up to 2 weeks, or refrigerate up to a month. Yields roughly 250 g. (new)
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