[Sca-cooks] Question about almond flour

[David Friedman]

>We've ground both raw almonds and blanched almonds in our food processor and
>wound up with ground almonds...not sure how you'd get almond butter....
>
>Kiri

How One Makes Almond Butter
Grewe: XIIIth c. p.35, recipe 3

One should take almond kernels and add water to make milk thereof and 
place it in a pot and heat it up over the embers and add saffron well 
crushed, and salt and vinegar to taste, and heat it until it 
thickens. When it has become sufficiently thick, place it in a cloth 
sewn together as a bag and hang it on a wall until the liquid has 
drained off, and then take it out, and make butter of it.

1/2 c almonds	1/4 t salt
2 c water	vinegar 2 t
6  threads Saffron

Make 1 1/2 c almond milk. Bring to a slow boil. Add saffron, salt and 
vinegar. Simmer about 15 minutes (it ends up about as thick as heavy 
cream). Pour it into a linen cloth (over a bowl) and leave it to 
drain for an hour. The result has about the texture of butter. Yields 
3-4 T. Use more saffron if you like saffron and want it yellower.

In case you were wondering.
-- 
David/Cariadoc
www.daviddfriedman.com