"Whether savory or sweet: A true all-rounder"

With just one ingredient and a little patience, you can create an incredibly creamy almond butter that not only tastes heavenly but is also wonderfully versatile – from savory to sweet!

In Persian and Afghan cuisine, almonds have played an important role for centuries. They’re used not only in savory dishes like rice and meat-based meals, but also in desserts and sweet treats. Almond butter – or "Cream-e Bādām" (Dari/Farsi) – is a modern interpretation, yet it fits beautifully into this culinary tradition. I’ve prepared a pure and neutral version here, but you can easily give it an oriental twist by adding spices like cinnamon or cardamom.

PERSONAL RECOMMENDATION

The finished almond butter tastes fantastic on bread, with porridge, as a topping on ice cream or pancakes – or simply on its own! By the way: when freshly prepared and stored in an airtight container, it keeps in the fridge for up to two weeks.