Moroccan cuisine · Breakfast & Eggs

Amlou (Almond-Argan Oil Cream)

Roasted almonds blended with argan oil and honey into a nutty spread, smooth like liquid marzipan.

Ingredients · for 6 servings

• 250g almonds
• 150ml argan oil (or mild almond oil)
• 5 tbsp honey
• 1/2 tsp cinnamon
• 1 pinch salt
• 1 flatbread, to serve

Instructions

1. Toast the almonds in a dry pan over medium heat for 6–8 minutes, stirring, until fragrant and light brown, then let cool completely.
2. Grind the cooled almonds with the pinch of salt in a stand blender for 3–4 minutes, scraping down the sides occasionally.
3. Keep blending until the dry mixture turns into a glossy, viscous almond butter – this takes another 3–5 minutes.
4. With the blender running, pour in the argan oil in a thin stream until a smooth, spreadable cream forms.
5. Stir in the honey and cinnamon only briefly – overmixing makes the cream stiff and causes the oil to separate.
6. Fill the amlou into a clean jar and serve at room temperature with warm flatbread; stored in the fridge, it keeps for about 4 weeks.