Equipment
Ingredients
Base
- 250 g whole almonds, raw, skin-on
- 80 ml culinary argan oil, toasted
- 60 g honey, liquid
- 1 g sea salt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 130 kcal
- Protein
- 3 g
- Carbohydrates
- 6 g
- Fat
- 11 g
- Fiber
- 2 g
- Sugar
- 3 g
- Sodium
- 22 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 4 g
- Polyunsaturated Fat
- 2 g
- Potassium
- 104 mg
- Calcium
- 38 mg
- Iron
- 0.5 mg
- Magnesium
- 38 mg
- Phosphorus
- 67 mg
- Zinc
- 0.4 mg
- Vitamin C
- 0 mg
- Vitamin E
- 3.6 mg
- Vitamin B6
- 0.0 mg
- Thiamin
- 0.03 mg
- Riboflavin
- 0.16 mg
- Niacin
- 0.5 mg
- Folate
- 6 mcg
- Water
- 1 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat your oven to 180°C (350°F). Spread the raw almonds in a single layer on a baking sheet.
Roast the almonds for 10-15 minutes until they are fragrant and the skins have darkened slightly. Watch closely to prevent burning.
Allow the almonds to cool on the tray for about 10-15 minutes. They should be warm but not hot when blending.
Transfer almonds to a food processor. Process on high speed until the almonds transition from coarse meal to a sticky, oily paste. You may need to scrape down the sides periodically.
With the processor running on low, slowly stream in the argan oil, followed by the honey and the pinch of salt. Blend until smooth and glossy.
Taste and adjust sweetness with more honey if desired. Pour into a clean jar and seal.
Chef's Notes
- Crucial: Ensure you buy 'Culinary' Argan Oil. Cosmetic argan oil is made from raw kernels and tastes bitter/astringent; culinary is made from toasted kernels and tastes nutty.
- Amlou separates naturally over time. Stir vigorously before every use to re-emulsify.
- Traditionally, this is not a smooth peanut-butter texture but has a slight rustic graininess.
- Serve traditionally with warm barley bread, msemen (Moroccan pancakes), or baghrir (semolina pancakes).
Storage
Reheating: Serve at room temperature.
Troubleshooting
Texture is gritty or sandy
Cause: Almonds were not processed long enough before adding liquids
Fix: Continue blending for 5-10 minute intervals, resting machine to prevent overheating
Prevention: Ensure almonds release their own oils and turn to butter before adding argan oil
Cultural Context
Amlou is a specialty of the Imazighen (Berber) people of the Souss region in southern Morocco, where Argan trees grow endemically. It is traditionally served for breakfast or tea time and is prized for both its rich flavor and high nutritional value.
