Amlou: Moroccan Almond-Argan Spread
What Is Amlou?
Amlou is a luxurious nut butter from the Souss-Massa region of southern Morocco, the home of the argan tree. It blends just three core ingredients, toasted almonds, argan oil and honey, into a thick, pourable, intensely nutty spread.
Often nicknamed 'Moroccan Nutella,' amlou is far more wholesome, with no chocolate; its richness comes entirely from almonds and the rare, nutty argan oil. It is a treasured part of the Amazigh (Berber) breakfast table.
The Magic of Argan Oil
Culinary argan oil, pressed from the roasted kernels of the argan fruit, gives amlou its unmistakable deep, toasty, slightly nutty flavor. It is different from cosmetic argan oil; for amlou you must use food-grade, roasted culinary argan oil.
Argan oil is produced almost exclusively in southwestern Morocco, traditionally by women's cooperatives, which makes amlou both a local delicacy and a symbol of the region. Its distinctive taste is what separates true amlou from a simple almond butter.
Toasting the Almonds
Whole almonds are toasted in a dry pan or oven until golden and fragrant, which deepens their flavor and makes them release their oils when ground. Let them cool slightly before grinding so they blend more smoothly.
The almonds are then ground, traditionally in a stone mill and today usually in a food processor, until they break down into a paste and start releasing oil. The finer you grind, the smoother and more pourable the final amlou.
Blending the Amlou
With the ground almonds in the processor, drizzle in the argan oil and honey and continue blending until the mixture becomes a smooth, glossy, thick spread. The argan oil loosens the paste while the honey sweetens and helps it flow.
Adjust the consistency to taste: more argan oil makes it more pourable, more almonds makes it thicker. Some families add a pinch of salt or a little cinnamon, but the classic Souss version keeps it to almonds, argan oil and honey.
How to Serve Amlou
Amlou is a breakfast spread above all, slathered on fresh khobz, msemen, baghrir or harcha (semolina griddle bread) and enjoyed with mint tea. The combination of warm bread and rich, sweet, nutty amlou is a Moroccan morning classic.
It can also be drizzled over pancakes, stirred into oatmeal, or simply eaten by the spoonful. Because it is so rich and nourishing, a little goes a long way, and it makes a popular edible souvenir from Morocco.
Storing Amlou
Store amlou in a clean jar at room temperature or in the fridge. The natural oils may separate and rise to the top over time, which is normal; simply stir it back together before using. It keeps for several weeks.
Because there are no perishable ingredients, amlou is shelf-stable for a long time, especially with its high honey and oil content. If refrigerated it will firm up, so let it come to room temperature for easy spreading.
| Ingredient | Amount |
|---|---|
| Whole almonds (toasted) | 2 cups |
| Culinary (food-grade) argan oil | 1/2 cup |
| Honey | 1/3 cup |
| Salt (optional) | 1 pinch |
| Ground cinnamon (optional) | 1/4 tsp |
Ingredients
FAQ
Can I make amlou without argan oil?
You can make a similar almond-honey spread with another neutral or nut oil, but it will lack amlou's signature flavor. True amlou depends on culinary argan oil for its distinctive toasty, nutty taste.
Is amlou healthy?
Amlou is calorie-dense but made from wholesome ingredients: almonds rich in protein and healthy fats, argan oil with vitamin E, and natural honey. Eaten in moderation it is a nutritious, energy-rich spread.
Why does my amlou separate in the jar?
Natural oil separation is normal because amlou contains no emulsifiers. The argan and almond oils rise to the top during storage. Just stir it back to a smooth consistency before spreading.
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