Adding water to homemade almond butter

I've tried making almond butter twice this week and both times I had to add water (which I know all recipes say not to) to get a creamy consistency.

Perhaps my kenwood food processor is the problem, but after 30 minutes I'm still stuck at the prebuttery stage and a very hot, rubbery smelling machine.

My question is, what is the problem with adding water? I actually like the end result. Tastes good, is nice and creamy and I don't know why it wouldn't last in the fridge (haven't tried to keep it yet). So why do all the recipes say never to add water?