Beneficial nutrients inherent to almonds include α-tocopherol, oleic acids, dietary fiber, protein, riboflavin, vitamin E, and essential minerals such as calcium, phosphorus, and magnesium (Yada & Lapsely, 2013). There are disease-preventing properties correlated with the intake of almonds that are well demonstrated in various studies, most notably the anticarcinogenic, anti-inflammatory, hypocholesterolemic, and antioxidant potential (Nadeem et al., 2015;Sang et al., 2002). Almonds are consumed in different ways, such as raw, salted, roasted nuts, as well as in processed forms such as pastes, spreads, and butter. Processing almonds into spreads and pastes improve their palatability, diversify the range of almond-based products for consumers, and decrease microbial toxins (Shakerardekani et al., 2013). Generally, the unsaturated fatty acids in almond kernels vary from 48% to 70%, which increases the susceptibility of