Preheat the oven to 175 degrees Celsius. Spread the almonds across a rimmed baking sheet and warm the almonds in the preheated oven for 10 minutes. Set aside to cool slightly.
Transfer the just-warm almonds to the bowl of a high-speed blender or food processor. Initially pulse and then process until the almonds go from whole to large chunks to crumbly to finely ground. Keep scraping down the almonds, and continue to process until the mixture is smooth and creamy.
Blend in the salt and optional add-ins.
Cool the almond butter and then transfer to a glass jar with a tight fitting lid. Store in the refrigerator for up to 2 weeks.