Preheat oven to 350°F. Spread almonds on a baking sheet.

Roast for 7-10 minutes until fragrant and lightly browned.

Add almonds to a food processor and process for 10-15 minutes, stopping to scrape down sides, until smooth and creamy.

Add any optional salt, vanilla or cinnamon. Process briefly to incorporate.

Store almond butter in an airtight container in the refrigerator up to 4 months.