Amlou: Moroccan Almond, Honey and Argan Oil Spread Recipe

Amlou is the great treat of my childhood:

It is sort of a peanut butter and jelly Moroccan-style. The original spread is made with Argan oil, an insanely expensive and insanely delicious oil, from a tree called argan growing only in Morocco.

Learn all about argan oil online:

Complete, with the somewhat scatological trivia its cultivation is connected with: Insanely expensive, and spectacular!

But I am realistic and recommending olive oil as a very close second: This way, you’ll be sure to make Amlou more often, and it will still be fabulous and super nutritious! Talk about healthy— Amlou is 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. If the sprread looks too thick to spread, add a little oil. Makes about 2 cups. Store the Amlou refrigerated in a glass jar.

4 replies
  1. Reuven B
    Reuven B says:

    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
    Reuven B says:

    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?


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