How to make ground almonds creamy? I put roasted almonds through a food grinder &mdash; first on coarse grind then on fine[1] &mdash; thinking I would wind up with almond butter. I wound up with a fine ground instead. I haven't tried, but it appears somewhat spreadable; but I'm afraid that if I spread it and stand the bread on end it will fall off the bread. I'm seeking something creamier &mdash; I mean, more like commercially available peanut butter. What can I do to my ground almonds to achieve that?



[1]&nbsp;There are only two settings. It's a stand mixer's attachment.
I use a Cuisinart food processor to make almond butter. I once used a processor that was not very powerful and it burnt out (my brothers, so I had to replace it). You'll need a machine with significant wattage because it takes a bit of energy to grind up almonds unless you are making a very small quantity. Sorry, I don't think there is a way around that. The advantage of a food processor over a blender is a wider surface area so there is less of a need to add liquid to improve flow. I don't add anything to mine except a little salt, but if I did it would only be oil. Water may reduce its shelf life. BTW, even in the processor it takes about  15 minutes to make, probably less if the almonds are hot and freshly roasted.