Preheat oven to 350 degrees F.

Lay out almonds on a sheet tray and bake for five minutes.

Cool slightly but while still warm, place in food processor with steel blade and hit the puree button.

The entire process to go from raw almond to almond butter is about 15 minutes so if your food processor is getting too hot, let it cool every five minutes or so.

You will see the pieces get smaller and smaller until the mixture finally starts to turn from a ground to a powder to a creamy texture.

During the process, you may need to scrape the sides to make sure that the blades continually work the mixture.  Once it starts to move to the creamy stage, the mixture will automatically pick up any ground almonds from the sides as it turns creamy.

The finished mixture should be creamy like peanut butter with tiny flecks of almond visible. If you process too long, the oils will extract from the almonds and start to separate so once it is creamy and smooth, stop the machine, scrape into a container and serve or store for up to two weeks covered in the refrigerator.