• 12servings
  • 60minutes
  • 122calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B12, C, E
MineralsCopper, Natrium, Calcium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup blanched almonds

  2. 1/2 cup water

  3. 1/4 cup lemon juice

  4. 5 tablespoons olive oil, divided

  5. 1 garlic clove

  6. 1-1/4 teaspoons salt

  7. 1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme

  8. 1/2 teaspoon minced fresh rosemary or 1/8 teaspoon dried rosemary, crushed

  9. Assorted crackers

Instructions Jump to Ingredients ↑

  1. Photo by: Taste of Home Rinse almonds in cold water. Place in a large bowl; add water to cover by 3 in. Cover and let stand overnight.

  2. Drain and rinse almonds, discarding liquid. Transfer to a food processor. Add 1/2 cup water, lemon juice, 3 tablespoons oil, garlic and salt; cover and process for 5-6 minutes or until pureed.

  3. Line a large strainer with four layers of cheesecloth and place over a large bowl. Pour almond mixture into prepared strainer; bring up corners of cloth and tie with string to form a bag. Refrigerate overnight.

  4. Squeeze out any liquid; remove cheesecloth and discard liquid from bowl. Transfer ball to a parchment paper-lined baking sheet; flatten slightly into a 6-in. circle.

  5. Bake at 200° for 35-40 minutes or until firm. Cool. Refrigerate until chilled.

  6. In a small skillet, heat the thyme, rosemary and remaining oil over medium heat for 2 minutes. Cool to room temperature. Drizzle over almond mixture. Serve with crackers. Yield: 1-1/2 cups.


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