Amlou is southern Morocco’s answer to nut butter — roasted almonds ground down with argan oil and honey into something between a spread and a dip, traditionally made in the Souss region where argan trees grow. It’s rich, slightly grainy, and completely different from anything you’d find in a supermarket jar.

A Berber Spread Built on Argan Oil

Argan oil is what sets amlou apart from a standard almond butter — its toasted, slightly bitter edge balances the honey’s sweetness in a way peanut or almond oil never quite matches. I spread it generously over my baghrir pancakes for breakfast, letting it melt into all those little holes.

1. 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.
2. 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.
3. Season
   
   • Add 4 g fine salt; blend again until fully incorporated and the paste is silky.
4. 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.
5. 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.