How to Make Nut Butters and Turn Them Into Cookies | Off-Script with Sohla

welcome again to the improved kitchen don't i pop in front of the green i feel like i'm alive with this background got a little paint got some tiles look at this really pops now right oh we got new knobs huh everything is um fake this just got finished yesterday still not done so nothing is in the cabinets and i'm not going to find anything let's see how this goes yeah today on off script with sola i'm going to show you how to take nuts and turn them into your own homemade nut butter add a bunch of seasonings mix ins totally customize it this is where i had like so much fun i made i made so many flavors of nut butter i have nut butter for like the rest of the year in the fridge but two of my favorites were almond joy nut butter and banana bread nut butter and those are the ones i'm going to show you today and then i'm going to show you how to take your homemade nut butter and make these thumbprint cookies that you can also really have a lot of fun with shove different things in the thumb print you know roll them around in different stuff and if all this sounds good to you be sure to like and subscribe for more off script with me nuts and sola well i'll see you a lot do you really want me to hit the lens [Music] i like to start with whole raw nuts i'm gonna get my albums spread out and my walnuts spread out we're going to be toasting them at 3 25 for like 20 minutes maybe even 30 minutes i like to go really low and slow because i want to make sure the nuts are toasted all the way through if you go at like a higher temperature like 375 they're gonna look brown on the outside but they're gonna be totally pale on the inside so i like to toast it until it's brown all the way through that means everything's gonna be really flavorful and also the toasting kind of pulls out some of the moisture which helps it blitz up faster for you too i'm going to grab my almonds out and check one and see if it's toasted all the way through i want to see evenly browned sometimes some of the skins get a little bit extra toasty but don't worry about it as long as it's not too toasty on the inside let's see how it looks look at that that's gonna be deeply flavored we're maxing it out our almondiness you know do you see yeah do you see i do all right while the nuts are warm you want to gather it into a towel and rub off some of the skins but not all nuts easily like peel hazelnuts are the ones that like immediately everything will rub off but almonds are kind of stubborn so don't worry too much about trying to get all of the skin off just get whatever you can you just want to get like at least half if you get half of it that's pretty good nuts like walnuts or pecans that have like a lot of nooks and crannies i don't even try to rub off those skins because you just end up breaking the nuts that which reminds me let's grab our walnuts super toasty roasty toasty i feel good about the level i've skinned these nuts not very much at all but you know i tried the really loose ones came off and those are the ones that can get really gritty you can you know put as much effort into rubbing off the skins as you'd like i think that this is this is it for me the best part about making nut butter besides the fact that you get like the fresh roastiest toastiest flavor is that you can flavor it up however you want so for the almond joy nut butter we're going to toast some coconut that's going to get stirred in at the end and it's really nice because it adds nice little crunch we're gonna get coconut flavor in there by adding virgin coconut oil this is really just more of a textural thing but i really like it in there and then you could really go for it and also add toasted extra toasted nuts folded into the nut butter like like an almond joy or is that too far we're going in so now let's make some nut butter yeah shall we this is my food processor it's a robot coupe it's a commercial one that we used at our restaurant and it's very powerful like it can blitz anything you can make your own flour but you can make nut butter in any food processor it's just going to be depending on the strength of your food processor the time can really vary so when you're following a nut butter recipe make sure you follow visual cues rather than time because not only does it vary depending on on your food processor but it varies depending on the nut almonds i noticed took like 30 minutes like 20 to 30 minutes almonds took a really long time even in this fancy guy but stuff like pecans and cashews they're much higher in fat and kind of like almost a more tender nut and they blitz up like in five minutes so just follow visual cues you're gonna have to stop and scrape not not on the level of pound cake scraping if you want a fluffy pound cake you want a tender crumb you gotta scrape can i say that on this shelf not that excessively but you gotta stop you gotta scrape down the sides mate so that will help blend the nut butter really evenly and now is the time to add dry stuff now is the time to add spices the nut butter is going to heat up quite a bit so if you add your spices in there raw they will toast up from that heat like they'll bloom in the oils i like adding a freeze-dried fruit i'm going to add freeze-dried bananas to my banana bread walnut butter and it's going to blitz up super fine and not only does it add like concentrated fruit flavor but it also thickens up the nut butter a little bit by absorbing some of those excess oils you don't want to add any liquid additions like you don't want to add any flavorful oils like hazelnut oil or coconut oil or sesame oil until the end if you add oil or sugar or extract in the beginning when you're blitzing up your nuts it kind of reduces the friction between the nuts and it'll never get smooth so let's start i'm going to start by blitzing with my almonds and we blend so at this stage all the nuts are broken up and it's like almost like an almond flour but we're gonna keep going i think it's good to take a look at like the different stages because it's fun the nuts change as little as they break down and their oils are released and i think that's cool no do you think that's cool you just have to keep going it's gonna get there you have to believe we believe it will butter it's all come together into a paste but the oil hasn't fully broken out yet so we're going to keep the processing and it will continue to get smoother it will be like the kind of nut butter you get from the store let's see so smooth smooth creamy and see how dark that color is that means it's going to be very flavorful because we took the time to get a really really really thorough toast this nut butter is actually warm from the friction so we're going to make it almond joy by adding some milk chocolate chips you don't have to melt them first they're just going to melt in there as you blitz it up a little bit of coconut oil i'm using virgin coconut oil because i really wanted to give it a lot of coconutty flavor but i also found that finishing any nut butter with a saturated fat like coconut oil or brown butter kind of helped the texture it made it a little bit creamier once it's set up and some salt and vanilla and then we're going to stir in our coconut chips and then and then that's it it's almond joy so i waited until the end to add the fats because i wanted to make sure that the nut butter got as smooth as possible and now we're just going to blitz this up i forgot the vanilla i have vanilla paste here but you can use extract i just ran out of my extract whenever you're using vanilla paste use half as much because it's more vanilla-y [Music] it's totally smooth everything's mixed in and now i'm just going to stir in the toasted coconut i really like this flavor it actually tastes like almond joy i think milk chocolate's key i mean if you want to be fancy use dark but i feel like the milk chocolate gives you that candy bar vibe so i'm just stirring it up in here the coconut is also a good addition because it will absorb the excess oils in the in the nut butter and help it thicken it up now my almond joy butter is ready it looks pretty thin but don't worry it's because it's warm right now it'll totally thicken up you can keep this at room temperature if you want it to be softer i really like this one cold because it kind of scoops like a truffle it's pretty it's pretty tasty i think it's because of the milk chocolate but i did i tried it with cocoa i tried making my own like nutella vibe you can use cocoa you can use dark chocolate sweeten it with whatever kind of sugar you want add like toasted sesame oil oh go get crazy you can i don't know i thought this was a lot of fun just recreate think of a flavor or dessert or place you want to go and turn it into nut butter huh right so i think this is best consumed in like a week just like i said it's a lot like spices and the nuts nut oils are gonna taste their best if you have it you know within a week i'd say you can keep it in the fridge and extend that shelf life a few more weeks but i think the best part about making your own is really to enjoy the freshness so i don't think you should make a bigger batch than this and and just like you know put it on everything for a week it'll be fun these are the nut butters we just made this is the almond joy here we've got our banana bread and then here are some other flavors i played around with earlier so this is my homemade nutella i just blitzed in some dark chocolate instead of milk and left out the coconut this one is really good okay so this is cashew chai so when i blended up the cashews in the beginning i added a whole bunch of black tea and spices and then finish it with coconut sugar it's really good you can really taste the tea and then this is my power butter so it's just an almond butter that i added a whole bunch of seeds so i had a chia flax sesame papitas and the seeds kind of absorbed the oil and made this really nice and thick so depending on what you add to the nut butters the texture comes out different when you make your own nut butter you can customize and that's a really fun part but you can also make a really pure product that you can bake with so i'm going to show you once you've got your custom nut butter out of whatever nut you want i'm going to show you a recipe for a thumb print cookie that you can make with any natural nut butter and you can really play around with it fill it with different stuff roll it in different stuff and use whatever nut butter you want was that a good transition [Music] i love peanut butter blossoms so i wanted to like i was thinking about all the ways you could level up your peanut butter blossoms so this you can do with any nut butter it has to be an unsweetened nut butter like a totally natural one if you use something like skippy it won't bake right because the proportions will be off and each nut butter has a little bit different amount of fat so sometimes your dough might be a little bit softer a little bit stiffer but it'll still bake up just fine so i think you can have a lot of fun here use pistachio butter or tahini or what are other nuts fine pine nut butter get crazy and you can have like a lot of fun playing around with the stuff you put inside jam sure hershey's kiss totally we're gonna stick a ferrero rocher inside huh fun sized candy bars maybe like a tiny tiny like snickers pressed right into it and you can have like so much fun with these roll them in different stuff we're gonna do oats and cocoa but you can also do any kind of like seed maybe some like sugar or freeze-dried fruit wheat germ you can have so much fun with this and it all comes together in one bowl so i'm going to show you one dough that i'm making with wait i don't know what kind of butter this is i think this is hazelnut butter so i'm going to show you one dough with hazelnut butter but feel free to swap out the nut butter for whatever you want go crazy here okay so we're going to start by whisking together our sugar butter and salt oh and a little bit of baking soda the baking soda is not going to help us with leavening here it's just going to help us with browning this is kind of like a dense chewy crumbly kind of cookie like shortbread vibes you know brown sugar and here i've got my kosher salt and baking soda this is a really simple cookie dough you're not creaming you're doing it all in one bowl but you do want to take your time and mix the ingredients in this order to make sure that we're adding our flour right at the end and it doesn't get too tough everything else has a chance to come together without it all right so now i'm going in with one egg yolk and a little bit of vanilla now make sure at this point like really thoroughly mix the egg yolks gonna kind of help emulsify the cookie dough this is gonna be kind of a greasy dough from the fat from the nut butter but the egg yolk keeps it from being like super super greasy i tried it without egg and it just kind of it just it was just turned into nut butter back into your fingers so the egg really helps bring it all together you can see as soon as i added the egg this mixture got nice and creamy it was looking a little oily before but now it's like emulsified now we stitch switch to our spatula all right so now i'm going to mix in my hazelnut butter now i'm going to add my flour and we're going to just mix this until it's combined i try this with a gluten-free flour blend and it works but you must eat it the same day the gluten-free cookies they got they got real soft on day two but you can always roll these into balls and then freeze them and then bake them from frozen now our dough is nicely mixed all the flour is incorporated super important when you're working with the stove make sure you keep it covered because it very quickly will dry out whoa okay now is the fun part we're going to form these into balls i like using a thicker scoop just so it's a little bit faster but you can use a couple of tablespoons or just you know eyeball it with your hands we're going to roll it in different things because this dough dries out very quickly you have to roll and then go right into your topping you can't roll out all the balls and then try and top it it'll get dry and it won't stick very well now is the time you get to play with your cookie dough all right i love using these because it makes it super easy just roll it in your hands and then roll it in whatever the hell you want i really like the oats because the oats with the nuts kind of taste like streusel and these don't spread too much so you just need to put like an inch between each one let's try some coconut a little cocoa freeze-dried raspberries should we go coconut and then cocoa yeah whoa ready yeah go whoa guys see see how much fun we're having [Music] we're going in the oven oh there's a little bit of nut butter inside of my mask so our cookies are baked our cookies have baked for about nine minutes and you can see they've kind of spread just a touch they're a little bit set now's the time to put our thumbprint and add our filling i like to use a half teaspoon measure to like squish in there but you can use your thumb you could use the back of a wooden spoon get crazy i like to smush it after it's baked for a little bit because i found that the shape comes out a little bit neater but if you like that long cooked jam flavor then you can smoosh it first thing and then bake it with the jam on top and then it kind of cooks down and it kind of gets like sticky and a little bit like caramelized since we're adding it a little bit later and it's only going to bake for four minutes after this it's going to stay a little bit saucy but i'm into that so just do whatever you want you can choose your own adventure here oh but if you're adding chocolate the best thing is to add it at this point i'm using some ferrero rochers so for this i'm not making a thumbprint i'm just pushing the chocolate right in there boom and it's gonna warm up in the oven and kind of become one but you can also do like i think it's really pretty to take like a big bar like this and shove it in there the classic kiss is always good too you know so it stays soft for a bit you have your you have some time to you know have fun there okay so let's fill some of these up so i like the oat one with some blueberry jam i think it tastes like blueberry pie like a heaping quarter teaspoon you don't need much and then here in these um the raspberry one i'm gonna add a little bit of cherry jam what's great about this cookie dough is you just make one dough and you can have like a whole cookie plate that's gonna look really you know dynamic and different but it wasn't that much work at all so i have a little bit of orange marmalade i'm going to put in our coconut thumbprints um if you can find lemon curd from the grocery store that's also really good in here yeah give get crazy guys these are going to go back in the oven for four minutes the cookie's gonna still feel a little bit soft when it comes out of the oven but don't worry because they crisp up as they cool here we go one dough any kind of nut butter and then get crazy get creative have fun this looks like such a like fun dynamic diverse group of cookies but one dough if i could find my flaky salt i would finish the chocolate ones with well just a little hit of it since it's kind of melted slightly it'll stick and give us a little bit of contrast so for a roche i'm gonna give this a shot this is this is serious this is intense this is like a lot of candy on top of a lot of cookie this is really intense you get your cookie and your candy at once i feel like one of these and i'm like good this is a dessert the crust gives you like tart shell vibes you know it's like a ganache tart in a cookie this is the raspberry cookie with the um strawberry jam classic peanut butter jelly so this is the one that's rolled in coconut and it has a little marmalade delightful my favorite is these um the pecan oat blueberry because it tastes like blueberry pie which is my favorite kind of pie i feel like the nut flavor really comes through it's a little bit crumbly like a shortbread but it has a little bit of a chew right in the center and i feel like that's also from the moisture of the jam pulling in there but yeah i think they're super tasty gonna have a lot of fun i don't know i like it it's good show me your thumb prints guys so now that you know how to make your own nut butter go off script get crazy try different mix-ins try it with any nut try different seasonings and try out this simple thumbprint cookie recipe you can find both of these recipes on food52 and if you like what you saw today make sure to like and subscribe for more offscript with sola his lack of sweetness is why this is so difficult [Laughter] hi clem she's the only reason why people watch this

Channel: Food52

Views: 162,346

Rating: 4.8853583 out of 5

Keywords: Food52, food, cooking, recipe, chef, foodie, cook, home cooking videos, sohla el-waylly, off script with sohla, sohla food52, sohla nut butters, sohla cookies, sohla el-waylly cookies, how to make nut butter, homemade nut butter, thumbprint cookies, almond joy recipe, ferrero rocher cookies, blueberry pie cookies, almond butter recipes, walnut butter recipes, banana bread recipes, flavored nut butters, better nut butter, smoother nut butter, hazelnut butter, cashew butter

Id: 0-SXB1WFAyo

Length: 21min 26sec (1286 seconds)

Published: Mon Apr 05 2021

Reddit Comments

[u/Snoo14215]

This is where Sohla shines, with her abundance of ideas for variations. And, nobody else recommends slow toasting the nuts for flavor all the way through.

[u/Lokaji]

I love the idea of Almond Joy style nut butter.

[u/superfuluous_u]

Nuts and Sohla, what else do you want?