📝 About This Recipe
Hailing from the Souss region of Morocco, Amlou is a luxurious, nutty spread often referred to as 'Moroccan Nutella.' This addictive condiment combines the earthiness of slow-roasted almonds, the floral sweetness of wild honey, and the incomparable, toasted-nut aroma of pure culinary Argan oil. It is a traditional Berber staple that is as nutritious as it is decadent, offering a velvety texture and a complex flavor profile that lingers beautifully on the palate.
🥗 Ingredients
The Core Components
- 2 cups Raw Whole Almonds (unpeeled, high-quality Valencia or Marcona style)
- 1 cup Culinary Argan Oil (must be toasted/culinary grade, not cosmetic)
- 1/2 cup Wildflower or Orange Blossom Honey (adjust to desired sweetness)
- 1/4 teaspoon Sea Salt (fine grain to balance the sweetness)
Optional Aromatics & Texture
- 1/2 teaspoon Cinnamon (ground, for a warm spice note)
- 1 tablespoon Toasted Sesame Seeds (optional, for added depth)
👨🍳 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 15-20 minutes. Shake the tray every 5 minutes to ensure an even, deep golden toast. You want them dark brown inside, but be careful not to burn the skins.
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3
Remove the almonds from the oven and let them cool for about 10 minutes. They should be warm to the touch but not hot, which helps release their natural oils during grinding.
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4
Place the toasted almonds into a high-powered blender or a heavy-duty food processor.
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5
Pulse the almonds until they reach a fine, sandy consistency. Scrape down the sides of the bowl with a spatula.
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6
Continue processing on high speed until the almonds begin to release their oils and turn into a thick, smooth nut butter. This may take 3-5 minutes depending on your equipment.
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7
With the processor running on low, slowly drizzle in the culinary Argan oil in a steady stream. This creates an emulsion similar to making mayonnaise.
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8
Add the sea salt and optional cinnamon. Process for another 30 seconds to incorporate.
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9
Pour in the honey while the blender is on its lowest setting. Note: The mixture may thicken slightly when the honey hits the oil; this is normal.
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10
Taste the Amlou. If you prefer it thinner, add another tablespoon of Argan oil. If you want it sweeter, add more honey.
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11
Final Blend: Increase speed to high for 10 seconds to ensure the Amlou is completely silky and homogenous.
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12
Pour the finished Amlou into a clean glass jar. Let it sit at room temperature for an hour before serving to let the flavors meld.
💡 Chef's Tips
Always use culinary Argan oil, which is made from toasted kernels; cosmetic Argan oil is bitter and unsafe for consumption. Roasting the almonds until they are a deep mahogany color is the secret to the signature smoky flavor of authentic Amlou. If your Amlou separates over time, simply stir it with a spoon or give the jar a vigorous shake before serving. Store Amlou in a cool, dark cupboard rather than the fridge to maintain its pourable, liquid consistency. If you cannot find Argan oil, a mix of toasted walnut oil and a neutral oil like grapeseed can work, though the flavor will not be traditional.
🍽️ Serving Suggestions
Serve in a shallow bowl alongside warm, crusty Moroccan Khobz or pita bread for dipping. Drizzle over a bowl of warm oatmeal or Greek yogurt topped with fresh pomegranate seeds. Use as a decadent topping for French toast, pancakes, or traditional Moroccan Beghrir (thousand-hole crepes). Pair with a glass of hot, freshly brewed Moroccan Mint Tea for the ultimate afternoon snack. Spread onto sliced apples or dates for a healthy yet indulgent energy-boosting treat.