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Category, DifficultyBeginner

Having just bought some authentic Argan oil, I had to find out the best way to use this and came across an amazing recipe. It took me a while to make it up and now I wished I'd made it sooner. This is uber delicious. Next time I will add less Argan oil to have a consistency more like peanut butter than like a liquid.

Yields1 Serving
Prep Time5 minsTotal Time5 mins

 112 g whole almonds
 ¼ tsp salt
 2 tbsp honey
 ½ cup argan oil

1

Toast the almonds until they are golden brown over medium heat. Use a dry frying pan to cook the almonds until they lighten in colour to a golden brown. Stir and toss them frequently so they all get an even cook. Once they are cooked (about ten minutes), let them cool until they can be handled.
You can add the salt during this step to lightly coat the almonds.

2

Blend the nuts until they are finely chopped in a food processor to chop them. Ground them as fine as possible or until it starts to resemble a paste. The amount of time it will take to blend depends on the power of your blender or food processor. I have a small food processor that is part of the stick blender set and it took just a few minutes.

3

Add the honey and oil to the blender. Continue blending as you add the honey and the oil. Pour the oil in a thin stream until you reach the consistency that you wish.

With my processor, I couldn't add these ingredients as it was running, so I just added them a little at a time.

Amlou is traditionally more of a liquid and dip, but you can blend it less to create a spread similar to peanut butter.

Add a pinch of cinnamon to spice up the flavour of the amlou.

4

Serve as a dip or spread. In Moroccan culture, amlou is served with “khobuz”, a Middle Eastern flatbread, but any freshly baked bread will do.

5

Try amlou on top of biscuits or pastries for added sweetness and nuttiness!

Ingredients

 112 g whole almonds
 ¼ tsp salt
 2 tbsp honey
 ½ cup argan oil

Directions

1

Toast the almonds until they are golden brown over medium heat. Use a dry frying pan to cook the almonds until they lighten in colour to a golden brown. Stir and toss them frequently so they all get an even cook. Once they are cooked (about ten minutes), let them cool until they can be handled.
You can add the salt during this step to lightly coat the almonds.

2

Blend the nuts until they are finely chopped in a food processor to chop them. Ground them as fine as possible or until it starts to resemble a paste. The amount of time it will take to blend depends on the power of your blender or food processor. I have a small food processor that is part of the stick blender set and it took just a few minutes.

3

Add the honey and oil to the blender. Continue blending as you add the honey and the oil. Pour the oil in a thin stream until you reach the consistency that you wish.

With my processor, I couldn't add these ingredients as it was running, so I just added them a little at a time.

Amlou is traditionally more of a liquid and dip, but you can blend it less to create a spread similar to peanut butter.

Add a pinch of cinnamon to spice up the flavour of the amlou.

4

Serve as a dip or spread. In Moroccan culture, amlou is served with “khobuz”, a Middle Eastern flatbread, but any freshly baked bread will do.

5

Try amlou on top of biscuits or pastries for added sweetness and nuttiness!

Amlou