Amlou, a Moroccan nutella, of sorts
One taste, and you’ll find this Moroccan dip, reminiscent of a loose nut butter, rather addictive—at least that’s what happened to me. I’ve noted a range of amounts for the argan oil (and you should really use this, as it’s a key ingredient, see the original post for places to order it). The reason for the range is so you can make the amlou to your desired consistency. As a dip, I prefer it thinner. If you wanted to use this as you would peanut butter, then a thicker texture is better for spreading on sandwiches. Some recipes also call for cinnamon, which you can add a pinch if you like. I prefer it without.
- ¾ cup (100 grams) skin-on, raw almonds
- 4 to 6 tablespoons (40 to 60 grams) pure argan oil
- Scant 2 tablespoons (35 grams) honey, preferably a creamy churned style
- Sea salt, to taste
- Preheat the oven to 350ºF.
- Spread the almonds on a sheet pan. Bake 15 minutes, until deeply toasted, and very fragrant (it might almost smell like their too toasted, don’t worry). Set the tray aside until the almonds are completely cooled.
- Add the cooled nuts to the bowl of a food processor. Pulse until they’re finely ground.
- Add the honey, argan oil, and salt to the bowl. Process until the almond mixture is very smooth—it’ll look like a loose nut butter.
- May be stored in a tightly sealed container for up to 1 month.