Hazelnut almond butter is my favorite nut butter. The both nuts mix perfectly and end up being oily enough without a bitter taste. You can easily get this slightly bitter taste if you add walnut to your nut butter. Your butter will be super oily and creamy but I would recommend adding a spoon of honey to contrast with too much bitterness.
Almonds and hazelnuts after being roasted and cooled down release oil. But before they transform in powder. You can use this powder for your cakes. Then they become very thin flour. Finally, they become a thick paste before becoming butter.
You will need a powerful food processor.
I use either my Vitamix or my Kitchen Aid. If your food processor if not powerful enough, you’ll burn the resistance. Your machine is going to work for a while, so better have a good one or you’ll end up with a broken one!
- 2 cups of raw hazelnut with skin
- 2 cups of raw almonds with skin
- Roast almonds for 45 minutes at 320F.
- Roast hazelnut for 30 minutes at 320F.
- Let cool completely for a few hours or overnight.
- Pour the nuts in your food processor.
- Process on high speed for a few minutes.
- The mixture is going to become powder before releasing oil.
- Use a spoon to scratch the inside.
- If the paste goes on the edges of the cup, process on low speed.
- Process until becoming oily. It can take up to 45 minutes!