Moroccan Amlou Recipe (Traditional Almond & Argan Spread)

French

This traditional Moroccan amlou recipe combines roasted almonds, honey, and argan oil into a rich, naturally sweet spread.

Smooth, nourishing, and simple to prepare, it’s a wholesome alternative to processed chocolate or peanut butter spreads.

Amlou : A Traditional Moroccan Almond Spread

Amlou holds a special place in Moroccan homes, often served generously alongside fresh bread during family breakfasts.

Its deep, nutty character and silky consistency make it both comforting and satisfying.

What truly sets it apart is the addition of culinary argan oil, which adds a subtle, earthy richness.

While sourcing quality argan oil in England can be challenging, having my friends bringing it from Morocco ensures the flavor remains authentic and true to tradition.

Ingredients for Authentic Amlou

• 250 g roasted almonds (skin on) : Provides deeper flavor and natural oils.
• 80 ml food-grade argan oil : Adds signature Moroccan aroma and smooth texture.
• 80 ml honey : Naturally sweetens and helps bind the mixture.
• Pinch of salt : Enhances and balances flavors.

Step-by-Step Instructions (Blender or Food Processor)

• Roast the almonds at 150°C (300°F) for 10-15 minutes. Let cool slightly.

Blender instructions

1. Blend into a fine meal, scraping down the sides regularly.
2. Continue blending until the almonds release their natural oils and form a paste.
3. Slowly pour in argan oil while blending until smooth.
4. Add honey gradually and blend for 30-60 seconds.
5. Stir in a pinch of salt. Transfer to a clean jar.

Tip: Pause blending to prevent overheating and scrape the bowl often for a smoother texture.

Thermomix Instructions

1. Add roasted almonds to the bowl.
2. Blend 30 seconds / speed 10, scrape down. Repeat until almond paste forms.
3. Blend on speed 4, pour argan oil through the lid opening.
4. Add honey the same way, then salt. Mix a few seconds more until smooth.

preparation du Amlou au Thermomix

How to serve Amlou ?

1. Spread on warm bread (sliced loaf), Moroccan khobz, or baguette for a soft, melty finish.
2. With msemen or baghrir .
3. Swirled into yogurt for a quick breakfast bowl.
4. Over pancakes or crêpes, with extra honey if you like.
5. As a dip with apple slices, bananas, or dates.
6. In porridge, stirred in at the end for richness.
7. On toast with toppings like crushed nuts or a pinch of flaky salt.
8. With mint tea as a sweet snack.

Tips for Perfect Texture

• Too thick? Add 1 tablespoon argan oil and blend.
• Too runny? Add 1–2 tablespoons ground almonds.
• Grainy texture? Blend almonds longer; friction helps smooth the paste.
• Strong argan taste? Replace one-third with neutral oil while keeping authenticity.

Storage

• Store in a clean airtight jar.
• Keeps 1–2 weeks at room temperature .
• Up to 3–4 weeks refrigerated (let sit 20 minutes before serving).
• Stir if natural oil separation occurs.

Amlou Variations

• Hazelnut amlou : Richer, praline-like flavor.
• Peanut version : More affordable and creamy.
• Date-sweetened amlou : Blend soft dates instead of honey.
• Spiced amlou : Add cinnamon or vanilla.

Frequently Asked Questions

• Can I replace argan oil? Yes, partially. Keep at least some for authentic flavor.
• Why is my amlou grainy? It needs longer blending or stronger equipment.
• Can I make it without a powerful blender? Yes, but blend longer and add oil gradually.
• Is amlou healthy? It contains healthy fats, protein, and natural sugars when consumed in moderation.

Other spreads to try

• Salted Butter Caramel Sauce
• Apple Butter Recipe
• Lemon curd recipe