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The Whole Foods Kosher kitchen

Moroccan Almond, Honey and Argan Oil Spread (Amlou) Recipe

Posted on 19th of April, 2013 by Lévana

Moroccan Almond, Honey and Argan Oil Spread (Amlou) Recipe

The treat of my childhood: peanut butter and jelly Moroccan-style called Amlou. The original spread is made with Argan oil, an insanely expensive and insanely delicious oil, from a tree called argan growing only in Morocco (you can find it online, complete with the somewhat scatological trivia its cultivation is connected with: Very expensive, and spectacular!), but I am realistic and recommending olive oil: You are sure to make it more often! Talk about healthy—a nutritional powerhouse, besides being fabulous, and a snap to make.

2 cups toasted whole unpeeled almonds (about 15 minutes in a preheated 325°F oven)
2∕3 cup extra-virgin olive oil, or argan oil if you are lucky enough to have some
2∕3 cup dark honey
½ teaspoon salt

Process all ingredients until smooth. Makes about 2 cups. Store refrigerated in a glass jar.

image via on

Filed under: Almond Recipes, Amlou Recipes, Argan Oil Recipes, Honey Recipes, Moroccan Food, Moroccan Recipes, Recipes, Spreads Recipes

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4 Questions

  1. Reuven B, on Said:

    Not nougat, per se, but it was nearly that hard. I am going to make it again today and hopefully it will be softer.

  2. Reuven B, on Said:

    This was a big hit! Love LOVE it!

    Mine came out fairly stiff – too stiff to spread on a cracker or bread. I added a bit extra olive oil which made it clearly richer and more oily but not so soft. Is it supposed to be the consistency of peanut butter? nougat?

    • Lévana, on Said:

      Reuben, nougat? I can’t see the similarities. It should come out spreadable. Just process it a few seconds more:-)