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Ingredients

Method

  • STEP 1

    Heat oven to 190C/170C fan/gas 5. Spread the almonds on a baking tray and roast for 10 mins. Remove and allow to cool.

  • STEP 2

    Put into a food processor and whizz for 12 mins, stopping every so often to scrape the sides down, and finish with a drizzle of honey. Serve spread over malt loaf or wholegrain bread. Will keep in the fridge for up to 3 weeks.

Recipe from Good Food magazine, September 2012

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A star rating of 4.4 out of 5.8 ratings
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