Amlou

Ingredients

• 250 g (9 oz)almonds, toasted
• 120 ml (1/2 cup)argan oil — or a mix with mild olive oil
• 3 tbsphoney
• pinchsalt

Method

1. Begin by placing 250 g (9 oz) of toasted almonds into a food processor. Pulse the almonds until they start to break down into a coarse meal. Continue processing, pausing occasionally to scrape down the sides of the bowl, until the almonds transform into a smooth, thick paste. The paste should have a slightly oily sheen and a uniform texture, indicating that the natural oils have been released.
2. Once the almond paste is ready, gradually add 120 ml (1/2 cup) of argan oil to the food processor. Pour the oil in a slow, steady stream while the processor is running. This helps the oil to emulsify with the almond paste, creating a creamy consistency.
3. Add 3 tablespoons of honey to the mixture. The honey not only sweetens the amlou but also enhances its spreadable texture. Continue to process until the honey is fully incorporated, and the mixture is smooth and glossy.
4. Finally, add a pinch of salt to the processor. This small addition balances the sweetness of the honey and enhances the nutty flavor of the almonds. Blend briefly to ensure the salt is evenly distributed throughout the amlou.
5. Transfer the finished amlou into a clean, dry jar. Use a spatula to scrape down the sides of the processor bowl, ensuring you capture every bit of the spread. Seal the jar tightly to preserve the freshness and store it in a cool, dark place.
6. Amlou is now ready to be enjoyed. Serve it as a spread over fresh bread or traditional Moroccan baghrir. Its rich, nutty flavor with a hint of sweetness makes it a delightful addition to any breakfast table.