Amlou: The Moroccan Argan, Almond and Honey Spread

Table of contents

1. Ingredients
2. Equipment
3. Method
4. What the texture should be
5. About the ingredients
6. How to serve amlou
7. Variations
8. Common mistakes
9. Storage
10. A note on allergies
11. Scaling the recipe
12. Timeline
13. What can go wrong
14. Serving ideas for breakfast and beyond
15. How amlou differs from other nut butters
16. A note on tradition
17. Frequently asked questions
18. Sources
19. What we verified

Amlou is served at breakfast in the Souss region and in many Moroccan homes, usually with bread, pancakes or msemen. It tastes like a nut butter with a deeper, toasty note from the argan oil, and the honey rounds it out.

The recipe is simple, but the details matter. Roast the almonds well, blend for longer than you think you need to, and use culinary argan oil.

What the texture should be

Amlou should be spreadable and glossy, a bit like a runny peanut butter. If it is too thick, stir in a spoon more argan oil. If it is too runny, let it rest for an hour or blend in a few more roasted almonds. Some people like a slightly coarse texture. If so, stop blending sooner.

About the ingredients

Almonds

Fresh almonds give the best flavour. Blanched almonds make a paler, smoother amlou. Almonds with skins give a slightly darker, more rustic result.

Argan oil

Use culinary argan oil, made from roasted kernels. Cosmetic oil is not meant for eating. A good bottle is dark, sealed and clearly labelled. The pillar guide explains how to choose.

Honey

A mild honey lets the almond and argan flavours show. A darker honey gives a stronger taste. Adjust the amount to your sweet tooth.

How to serve amlou

1. Spread it on warm bread or msemen.
2. Serve it with pancakes, or drizzle it over yoghurt.
3. Stir a spoonful into porridge.
4. Use it as a dip for fresh fruit such as figs or apple slices.
5. Spread a little on toast with banana.

Variations

1. Sesame amlou. Add a spoon of toasted sesame seeds for a nutty crunch.
2. Spiced amlou. Add a pinch of cinnamon or a little orange zest.
3. Less sweet. Use one tablespoon of honey and taste.
4. Nut mix. Replace up to a quarter of the almonds with roasted hazelnuts. This is not traditional, but it tastes good.

Common mistakes

1. Blending for two minutes and stopping. Keep going until the paste turns glossy.
2. Over roasting the almonds, which makes the spread bitter.
3. Adding the oil all at once, which can make the mixture split.
4. Using a bottle of argan oil that has gone off. Smell it first.

Storage

Keep amlou in a clean, dry jar with a lid. It keeps for a few weeks in a cool cupboard and longer in the fridge. Oil may rise to the top, so stir before you use it. Use a clean spoon each time. The sources disagree: a French recipe gives one to two weeks at room temperature and three to four weeks in the fridge (Amour de Cuisine), while a Moroccan recipe says to keep the covered jar in a dry, cold place (Morocco World News). For safety, keep it in the fridge.

A note on allergies

Amlou contains almonds and, depending on the person, argan oil may also cause a reaction. If you have a nut allergy, do not eat it, and label it clearly if you give it as a gift.

Scaling the recipe

Batch	Almonds	Culinary argan oil	Honey	Salt
Small	100 g (2/3 cup)	30 ml (2 tablespoons)	1 1/2 tablespoons	A small pinch
Standard	200 g (1 1/3 cups)	60 ml (1/4 cup)	3 tablespoons	A pinch
Large	400 g (2 2/3 cups)	120 ml (1/2 cup)	6 tablespoons	1/4 teaspoon

Timeline

1. Roast the almonds: 10 to 12 minutes.
2. Cool: about 10 minutes.
3. Blend to a butter: 5 to 8 minutes.
4. Add oil, honey and salt: 2 minutes.
5. Jar and rest: 1 hour if you like a firmer set.

What can go wrong

Problem	Cause	Fix
Amlou is dry and stiff	Not enough oil or blending time	Add a spoon of argan oil and blend longer
Amlou is oily and split	Oil added too quickly	Blend again, and add a few more almonds
It tastes bitter	Almonds over roasted	Start again with a lighter roast
It tastes flat	Too little salt or honey	Add a pinch of salt and taste

Serving ideas for breakfast and beyond

Amlou is a breakfast spread in the Souss region, and it also works as a sweet snack. Spread it on warm msemen, or on toast with sliced banana. Stir a spoon into plain yoghurt with a few chopped nuts. Serve a small bowl on a mezze table with warm bread. If you have guests, put it next to honey and olive oil, so people can mix their own.

How amlou differs from other nut butters

Almond butter is usually made from almonds alone. Amlou adds argan oil for aroma and honey for sweetness, so it tastes richer and a little smoky. It is also looser in texture. If you like it thicker, use less oil.

A note on tradition

Families in the Souss region have their own proportions, and some add a little more honey. [Ask a local cook for the proportions they use, and add them here with their permission.] Your version does not need to match every family’s version, but it should be honest about how you make it.

Frequently asked questions

Can I use raw almonds?

You can, but roasting brings out the flavour and helps the paste come together.

Can I make amlou without argan oil?

Yes, with another nut or seed oil, but it will taste different. Argan oil gives amlou its character.

Is amlou the same as almond butter?

Amlou is almond based, and the argan oil and honey make it its own thing.

Can I make a bigger batch?

Yes, if your machine is large enough. Blend in stages.

Sources

• Hespress, amlou (2014) (hespress.com)
• Wikipedia, Amlu (en.wikipedia.org)
• Morocco World News, how to make amlou (2019) (moroccoworldnews.com)
• Amour de Cuisine, Moroccan amlou recipe (amourdecuisine.fr)