📝 About This Recipe
Hailing from the Souss region of Morocco, Amlou is a luxurious, velvety spread often referred to as 'Moroccan Nutella.' This ancient Berber delicacy combines the earthy richness of toasted almonds with the incomparable nutty aroma of culinary Argan oil and the floral sweetness of orange blossom honey. It is a nutritional powerhouse that offers a sophisticated balance of savory and sweet, making it an unforgettable addition to any breakfast table.
🥗 Ingredients
The Nut Base
- 2 cups Whole Raw Almonds (unpeeled, high-quality California or Moroccan almonds)
- 1/4 teaspoon Sea Salt (fine grain to enhance the nuttiness)
The Liquid Gold
- 3/4 cup Culinary Argan Oil (must be 'culinary' or 'toasted' grade, not cosmetic)
- 1/3 cup Pure Honey (Orange Blossom or Wildflower honey is preferred)
Aromatic Enhancements (Optional but Recommended)
- 1/2 teaspoon Ground Cinnamon (for a warm depth of flavor)
- 1/4 teaspoon Vanilla Bean Paste (adds a subtle floral sweetness)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Spread the raw almonds in a single layer on a large, rimmed baking sheet.
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2
Roast the almonds for 12-15 minutes. Shake the tray halfway through to ensure an even toast. You are looking for a deep golden brown color inside the nut; snap one in half to check—it should be tan, not white.
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3
Remove the almonds from the oven and let them cool for about 5-10 minutes. They should still be warm to the touch, which helps release their natural oils during blending.
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4
Transfer the warm almonds to a high-speed blender or a heavy-duty food processor. Add the sea salt and optional cinnamon.
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5
Pulse the almonds until they are finely ground into a thick, sandy paste. Scrape down the sides of the bowl frequently.
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6
Continue processing for another 2-3 minutes. The friction and heat will turn the almond meal into a smooth, runny almond butter. This is the foundation of your Amlou.
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7
With the motor running on low speed, slowly drizzle in the culinary Argan oil in a steady stream. This emulsifies the mixture and creates a silky texture.
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8
Once the oil is fully incorporated, add the honey and vanilla bean paste. Note: Adding honey can sometimes cause the mixture to thicken or 'seize' slightly; this is normal.
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9
Taste your Amlou. If you prefer it sweeter, add another tablespoon of honey. If you want a thinner consistency, add a touch more Argan oil.
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10
Give the mixture one final high-speed blast for 30 seconds to ensure it is perfectly homogenized and aerated.
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11
Pour the finished Amlou into a clean glass jar. Let it sit at room temperature for an hour to allow the flavors to meld before serving.
💡 Chef's Tips
Always use 'Culinary' Argan oil; cosmetic Argan oil is bitter and not safe for consumption. Roasting the almonds until they are dark (but not burnt) is the secret to the signature smoky-sweet flavor. If you don't have a high-speed blender, be patient; it may take up to 10 minutes of processing to get the almonds smooth. Amlou naturally separates over time because it contains no emulsifiers; simply stir it well with a spoon before each use. Store your Amlou in a cool, dark cupboard rather than the fridge to keep the honey from crystallizing and the oil from solidifying.
🍽️ Serving Suggestions
Serve in a shallow bowl alongside warm, crusty Moroccan Khobz or sourdough bread for dipping. Drizzle generously over a bowl of Greek yogurt topped with fresh pomegranate seeds and mint. Use it as a decadent topping for warm pancakes, crepes, or French toast. Pair it with a glass of hot Moroccan Mint Tea for the most authentic cultural experience. Spread it on sliced apples or pears for a healthy, protein-rich afternoon snack.