Matcha Almond Butter

Directions

1. 1

   To use peeled almonds, bring some water to a boil, then turn off the heat and soak the almonds in it for 3 minutes. Drain and remove the skins. You can also use unpeeled almonds, but the final color result won't be as green.

2. 2

   Preheat your oven to 350°F (175°C) and spread the almonds in a single layer on a baking sheet.

3. 3

   Toast the almonds in the oven for 10-15 minutes, stirring occasionally, until they are golden brown and fragrant. Allow them to cool completely.

4. 4

   Place the cooled, toasted almonds, matcha powder, and ground cinnamon into a high-speed blender or food processor. Blend until the mixture starts to form a thick paste, stopping occasionally to scrape down the sides.

5. 5

   Continue blending until the mixture becomes smooth and creamy, adjusting the consistency to your preference. This may take a few minutes.

6. 6

   Transfer the matcha-flavored almond butter to an airtight container. Store in the refrigerator for up to a month.