Moroccan Almond, Honey and Olive Oil Spread (Amlou) Recipe
Posted on 19th of April, 2013 by Lévana
Photo Courtesy www.Mielmaroc.com
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 ave somergan oil if you are lucky enough to ha
2∕3 cup dark honey
½ teaspoon salt
Process all ingredients until smooth. Makes about 2 cups. Store refrigerated in a glass jar.