Thats my motivation. I figure we should be able to make a jar out of $3 worth of almonds, and a 50 cent stick of butter. I think the keys are: 1) roasting the almonds, and 2) getting them crushed to a paste (although a little chunkiness wouldn't be a bda thing). Getting the paste thinned properly is just a matter of adjusting the amount of oil and/or butter in the recipe.