Amlou Recipe

DifficultyIntermediatePrep Time1 hr

Ingredients:

400 g Raw Almonds

110 ml Argan Oil

120 g Honey

4 g Salt

About the Recipe:

Discover the rich, nutty, and decadent flavors of Amlou, a traditional Moroccan dip made from roasted almonds, pure honey, and aromatic argan oil. In this video, I'll show you step-by-step how to prepare this delightful spread that's perfect for serving with warm bread. Whether you're familiar with Moroccan cuisine or just starting to explore it, this simple recipe will bring the flavors of Morocco straight to your kitchen!

Here’s How It’s Done:

Roast the almonds
- Measure 400 g raw almonds; roast in two batches over medium-high heat.
- Stir constantly until dark brown with tiny black spots on both sides — this means the almonds are cooked inside & out.
Blend to a smooth nut butter
- Add almonds to a powerful blender/processor; blend until creamy, almost liquid.
- Pause and scrape down the sides frequently so nothing sticks and the texture stays even.
Season
- Add 4 g fine salt; blend again until fully incorporated and the paste is silky.
Emulsify with argan oil & honey
- With the blender running, stream in 110 ml edible argan oil and 120 g honey.
- Blend until the mixture becomes glossy, pourable, and uniform — think thick ribbon.
Jar & store
- Transfer to a clean jar; seal and keep in the fridge for up to 2 weeks.
- Stir before serving if it separates; serve with khobz, crêpes, or as a spread.

Notes & Swaps

Roast level: deeper roast = stronger almond flavor and better release of oils; don’t burn.
Argan oil: use culinary (roasted) argan oil only; cosmetic grades aren’t edible.
Texture control: too thick? add 10–15 ml more argan oil. Too runny? blend longer to develop body.
Sweetness: adjust honey by ±20 g to taste; darker honey gives a more caramel note.
Allergy swap: replace almonds with roasted peanuts or hazelnuts (flavor will differ from classic amlou).

Amlou Recipe

Here’s How It’s Done:

Notes & Swaps

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