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 initially to break them down into smaller pieces. Then, continuously process them until they transform into a smooth paste. You should see the oils release from the almonds, creating a creamy texture that clings to the sides of the processor bowl.
2. Once the almond paste is ready, gradually add 120 ml (1/2 cup) of argan oil into the processor. Do this slowly while the machine is running to ensure the oil incorporates evenly into the almond paste. The mixture should become glossy and more fluid as the oil integrates, with a consistency similar to a thick sauce.
3. Add 3 tablespoons of honey to the mixture. The honey will sweeten the paste and add a slight stickiness to the texture. Continue processing until the honey is fully mixed in, resulting in a smooth and spreadable consistency that holds its shape when scooped.
4. Finally, add a pinch of salt to the mixture. This will enhance the flavors and balance the sweetness of the honey. Process briefly to ensure the salt is evenly distributed throughout the amlou, giving it a well-rounded taste.
5. Transfer the finished amlou into a clean jar for storage. The spread should have a rich, nutty aroma and a smooth, spreadable texture. It can be served immediately or stored in the refrigerator for later use, where it will thicken slightly as it cools.
6. Serve the amlou with fresh bread or traditional Moroccan baghrir. The spread should be smooth and easy to spread, with a balanced flavor of almonds, argan oil, and honey that complements the soft texture of the bread.