Best Honey Almond Butter Recipes

ALMOND BUTTER HONEY OAT BARS RECIPE BY TASTY

Steps:

• In a medium bowl, add oats, nut butter, and honey or maple syrup, and mix until well combined.
• Spray baking dish with cooking spray. Pour in mixture and spread evenly.
• Cover and place in freezer until firm.
• Cut into bars. Keep in the fridge until ready to eat.
• Enjoy!

HONEY ALMOND BUTTER

Steps:

• In a small bowl, beat the butter, honey, brown sugar and extract until light and fluffy. Transfer to a sheet of plastic wrap; roll into a log. Refrigerate until chilled. Unwrap and slice or place on a butter dish.

CINNAMON HONEY ALMOND BUTTER RECIPE BY TASTY

Steps:

• Add the almonds, honey, cinnamon, and coconut oil to the bowl of a food processor and blend on high speed until the almonds are broken down into a fine meal, scraping down the sides of the bowl as necessary, 3-4 minutes. Continue blending until the oils have released from the almonds and the almond butter is creamy and smooth, 5-6 minutes more.
• Enjoy!

ALMOND CRUMB SCONES WITH HONEY BUTTER

Steps:

• 1. Heat oven to 400°F. In a medium bowl, mix 3 tablespoons flour, 2 tablespoons sugar and the finely chopped almonds. Cut in 2 tablespoons butter, using a pastry blender, until crumbly. Set aside.
• 2. In a large bowl, mix 2 cups flour, 1/4 cup sugar, the baking powder, and salt.
• 3. Cut in 1/2 cup butter, using a pastry blender, until particles resemble fine crumbs.
• 4. Stir in chopped almonds.
• 5. Stir in egg and just enough half-and-half until dough leaves side of the bowl and forms a ball.
• 6. Turn dough onto a lightly floured surface; gently roll in flour to coat.
• 7. Knead lightly 10 times.
• 8. Pat or roll into 9-inch round on ungreased or parchment-lined cookie sheet.
• 9. Sprinkle with streusel.
• 10. Press lightly into dough.
• 11. Cut into 8 wedges, but do not separate.
• 12. Bake about 15 minutes or until golden brown.
• 13. Immediately remove from cookie sheet; carefully separate wedges. Serve warm with Honey Butter.
• 14. For the Honey Butter: Whip honey and butter together in a stand mixer or with a handheld electric mixer until light and fluffy.

HONEY ALMOND BUTTER

Steps:

• In a small mixing bowl, cream the butter, honey, brown sugar and extract until light and fluffy.
• Transfer to a bowl with a tight fighting lid and refrigerate until chilled.
• If you prefer, you can place the creamed butter mixture on a sheet of plastic wrap; roll into a log and refrigerate until chilled.
• Unwrap and slice as desired or place on a butter dish.

ALMOND BUTTER HONEY NUT O'S BARS

Steps:

• Measure cereal into a large mixing bowl. In a small saucepan heat sugar and honey just until sugar is dissolved. Remove from heat and stir in the almond butter. Pour over cereal and stir to combine. Press into an 8" square dish. Allow to cool.
• In a double boiler, melt the chocolate. Drizzle over the top of the bars. Allow to set. Cut into 2" squares.

ALMOND-HONEY BUTTER COOKIES

Steps:

• Toast whole almonds: Spread on a cookie sheet and bake at 350F, stirring once, 7-9 min. Finely grind toasted almonds in a food processor or blender. Transfer to a large bowl and add whole-wheat flour, all-purpose flour, baking power, and salt; stir until just combined. Beat 2/3 c honey, the oil, and 3 Tbsp. butter in a mixing bowl with an electric mixer on medium speed until well combined. Add egg and vanilla and beat until blended.. Add the wet ingredients to the dry ingredients; stir to combine. Refrigerate the dough for 1 hour. Preheat oven again to 350F. Coat two baking sheets with cooking spray. Roll tablespoons of dough into 1-inch balls and place on the prepared baking sheets about 2 inches apart. Press the tip of your index finger into the center of each cookie to make an indentation. Bake the cookies, in batches, until set and barely golden on the bottom, 13-15 min. Transfer to a wire rack; let cool for 30 min. Cook sliced almonds in a small dry skillet over medium-low heat, stirring constantly, until lightly browned, 2-4 min. Mix remaining 1/4 c honey and 1 Tbsp. butter in a small bowl until creamy. Use 1/4 tsp. to fill each cookie and top with two sliced almonds.

SWEET HONEY ALMOND BUTTER

Steps:

• In a bowl, combine all ingredients; mix well. Refrigerate up to 1 week or freeze up to 3 months.

AMALOU (ALMOND HONEY BUTTER)

Steps:

• Preheat oven to 350 degrees F. Spread almonds onto a baking sheet in a single layer. Roast about 10 to 15 minutes, until slightly browned, tossing a couple of times for even browning. Let cool to touch.
• In a blender, mix or pulse the almonds with the walnut oil and salt. This can take about 10 minutes or so.
• Once smooth, spoon in honey and blend for 30 seconds to mix thoroughly.