Equipment
Ingredients
Base
- 250 g whole almonds, raw, skin-on
- 80 ml culinary argan oil, toasted
- 60 g honey, liquid
- 1 g sea salt
Nutrition (per serving)
Method
Preheat your oven to 180°C (350°F). Spread the raw almonds in a single layer on a baking sheet.
Roast the almonds for 10-15 minutes until they are fragrant and the skins have darkened slightly. Watch closely to prevent burning.
Allow the almonds to cool on the tray for about 10-15 minutes. They should be warm but not hot when blending.
Transfer almonds to a food processor. Process on high speed until the almonds transition from coarse meal to a sticky, oily paste. You may need to scrape down the sides periodically.
With the processor running on low, slowly stream in the argan oil, followed by the honey and the pinch of salt. Blend until smooth and glossy.
Taste and adjust sweetness with more honey if desired. Pour into a clean jar and seal.
Chef's Notes
- Crucial: Ensure you buy 'Culinary' Argan Oil. Cosmetic argan oil is made from raw kernels and tastes bitter/astringent; culinary is made from toasted kernels and tastes nutty.
- Amlou separates naturally over time. Stir vigorously before every use to re-emulsify.
- Traditionally, this is not a smooth peanut-butter texture but has a slight rustic graininess.
- Serve traditionally with warm barley bread, msemen (Moroccan pancakes), or baghrir (semolina pancakes).
Storage
Reheating: Serve at room temperature.
