Numerous nut butters can be made by grinding a nut until it turns into a smooth, creamy paste. Many consumers are familiar with peanut butter, which is technically a legume butter, since peanuts are not true nuts. Almond butter is another common variation, made with almonds instead of peanuts. Other butters made with tree nuts include cashew butter, pecan butter, hazelnut butter, macadamia butter, and walnut butter. Some seeds such as sunflower seeds and sesame seeds are also used to make butters.

Like other nut butters, almond butter retains the nutritional value of the almonds it comes from. It is rich in protein, fiber, and essential fatty acids, although it is also higher in calories than many other nut butters. The uses for almond butter are as varied as they are for peanut butter. It can be employed like a spread, mixed into sauces and dressings, eaten plain, or used in the manufacture of desserts. The flavor is actually quite similar to peanut butter, with a faint hint of almonds.

There are a number of different styles of almond butter, starting with toasted or raw. Toasted almond butter has a richer flavor, but some people prefer the milder taste of raw almond butter. The smoothest and creamiest is made from almonds that have been blanched to remove their skins, and then finely ground. More chunky versions include almond skin, and are not ground as finely. The labeling usually indicates the style, and a visual inspection can confirm it. Chunky almond butter has visible chunks, while creamier versions have dark flecks of skin, and the creamiest of all has a smooth, even color and texture.

The fats in almond butter can cause it to go rancid, so it should be kept in a cool dry place until it is opened, and refrigerated after that. This is actually the case with all nut butters, which should also be stirred before serving to ensure that the butter is evenly mixed. A nut butter with a particularly thick layer of oil can be stored upside down before opening, to encourage the oil to migrate to the bottom of the jar. Use caution when storing nut butters this way after they have been opened, however, as an imperfect seal could result in a nasty spill.

Many stores carry almond butter, usually close to the peanut butter and other nut butters. Some stores will also allow customers to grind their own, using a heavy-duty blender or nut grinder. Fresh ground almond butter has a more intense, rich flavor, and lacks the stabilizers sometimes used to keep preserved nut butters from becoming rancid. You can also make your own almond butter at home by grinding almonds in a high powered blender with a pinch of salt, and sometimes the addition of a small amount of oil.