The Whole Foods Kosher kitchen

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

Posted on 19th of April, 2013 by Lévana


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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.

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

4 Responses

  1. 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:-)

  2. 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.


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