1. Process 6 cups of the almonds with the almond oil and salt in a food processor, using the chopping blade, until the mixture is smooth.

2. Add the remaining 1 cup almonds and process until they are finely chopped. (If you want smooth almond butter, add all the almonds at the beginning.) Crunchy Almond Butter will keep, tightly covered, in the refrigerator for up to 2 months.