Like Jiffy or Skippy, where there is no oil separation, and you can easily get the butter out wiya knife and easily spread it on the softest bread without tearing the bread.
No matter how “creamy” the almond butter is, it’s more difficult to get out of the bottle and you have to be careful when spreading it on bread (or microwave it a little first). And there is a very slight grainy texture to it.
Why can’t they just grind/roll the almonds to get them as creamy as peanut butter is?
In: Chemistry
I bet they could, but there’s not a market for it. People who eat almond butter are usually on a health kick and are eating less processed more natural food. Teddy peanut butter is similar to the almond butter you describe and is considered more healthy than the processed pb like jif and skippy
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