I often find recipes that require almond purée as a healthier alternative to butter but unfortunately, it is not an ingredient easily available in Ireland. However, I have a powerful tool that can do almost everything so a little search on the web and I got the recipe to make this wonderful ingredient!
You can use almond purée in many recipes: replace tahini in your homemade hummus or aubergine dip, use to make mayonnaise (replaces the egg yolk and some of the oil), use in dips (guacamole, tapenade…), in sauces as a replacement to butter (béchamel, rémoulade…). Add into your risottos, purées and soups. In desserts, use in cakes, creams and pastry. To know how much almond purée is equivalent to the butter in a recipe, follow the ratios below:
Cold butter -> use 100% weight almond purée
Softened butter -> use 80% of the butter weight in almond purée and 20% oil
Melted butter -> use 50% weight almond purée and 50% oil or vegetal milk
Source: Pause cuisine
300g blanched almonds (you can also use almonds with the skin on but the colour will be brown and the taste more rustic)
- Place the almonds (or ground almonds) in the TM bowl and mix 1 min/speed 5, then 30 sec/speed 6. Scrape down the sides of the bowl and mix another 30sec/speed 6.
- Pause for 5 minutes to let it cool down, scrape down the sides and mix 30 sec/speed 7. Leave to rest 15 minutes.
- Scrape down the sides and mix 1 min/speed 6. Leave to rest 30 minutes.
- Scrape down the sides of the bowl, and mix another 1 min 30/speed 5. The texture of the almond paste is turning oily. Leave to rest 10 minutes.
- Scrape down the sides of the bowl and mix 30 sec/speed 5. Scrape down the sides and mix 30 sec /speed 5 again. Leave to rest 5 minutes.
- Mix 1 min/speed 6. Now the almond purée est ready to use. Tip it onto a sterilised jar (to sterilise, place 10 minutes in an oven at 150C).
- Don’t wash the bowl! Add 300 g of water in it and mix 20 sec/speed 6, then 20 sec/speed 10 and voilá! Almond milk ready to use (as suggested in the recipe, I made some clafoutis with the almond milk and the purée to replace the butter).
- Keep at room temperature for up to a week or in the fridge for a month.