Amlou (almond, argan oil and honey spread)

Method

1. 1

   Toast the blanched almonds in a dry frying pan over low heat, stirring constantly, until they turn light golden and smell toasted.

2. 2

   Grind the toasted almonds in a food processor or a traditional mill (stone mortar) until they form a smooth, oily paste.

3. 3

   Gradually add the toasted argan oil while continuing to grind or whisk, until it is fully blended into the almond paste and the texture is creamy and even.

4. 4

   Add the honey little by little while whisking, until the mixture absorbs all the sweetness and becomes smooth and spreadable; adjust the amount of honey to taste.

5. 5

   Serve the amlou in a small bowl as a dip, eaten with fresh Moroccan bread or rghaif at breakfast; this rich spread is one of the best-known specialities of the Amazigh Souss-Massa region, and the Ihahane area in particular is famous for the finest.