Sunday, April 13, 2008


this is my almondy version of the popular chocolate hazelnut spread. another photo-less post, simply because, well, i'm lazy. and you can imagine what a bowl of melty chocolate looks like. i will say that my only complaint about how this recipe turned out was that the almonds did not turn to a paste or almond butter consistency like i wanted it to, but i am not sure if that's the fault (or nature) of the almonds, or my failing food processor, because it was making some terrible noises!

this was my test recipe for a "how stuff works" project for my teaching physical science class. if it came out more like that commercial spread, i'd likely have used it, but it was kind of gritty. tasty, but gritty. so i'll just make hummus for my physics class. :)


1 cup skinned almonds
1 1/2 tsp almond extract
1/2 tsp vanilla extract
3/4 cup confectioners sugar
1/4 cup cocoa powder
10 tbsp almond oil


grind up the almonds in a food processor until pasty (or at least powdery). add the extracts, sugar, and cocoa, and about half the oil, and puree until pasty and chocolatey. use a spatula to scrape the sides occasionally. add the rest of the oil a little at a time (you may not need to add it all), until you've reached a consistency you like.

serve with graham crackers! i'm sure this would also be great warmed as a fondue for fruits and pound cake and other delicious things.

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