A small bowl of amlou, a piece of bread and an unhurried breakfast are a welcoming introduction to this Moroccan spread. It brings together roasted almonds, culinary argan oil and honey. Some versions are thick enough to spread; others flow easily from a spoon.
Three ingredients, different household recipes
Chaidmia Hora describes amlou as part of breakfast in Souss, Chiadma and southern Morocco. Her recipe notes that quantities vary between households and according to the texture people prefer. Chaidmia Hora — homemade amlou, in Arabic.
Choose oil explicitly labelled culinary argan oil. A bottle’s colour or the word “argan” alone does not establish that it is intended for food. Read our guide to culinary and cosmetic argan oil before choosing.
What does amlou contribute to the diet?
Almonds contribute protein, fibre and fat; oil adds fat, while honey supplies sugars and sweetness. Amlou is therefore an energy-dense meal accompaniment. Its balance depends on the recipe: more honey makes a sweeter paste, while more oil increases its fat content.
Lipid benefits have been studied for whole almonds. In the six-week ATTIS trial, replacing typical snacks with almonds improved LDL cholesterol and a measure of vascular function. Amlou was not tested, so the same result cannot be promised for a paste containing honey and oil. ATTIS trial, 2020.
Try a small serving with breakfast, adjusting honey to taste. The whole meal and what the paste replaces matter. Remember almond allergy. Because it contains honey, do not serve amlou to infants under 12 months. CDC — infant foods.
Ingredients for a small jar
This version uses Maison Guénard’s quantities as a starting point. It is one approach, rather than a universal formula. Maison Guénard — amlou recipe.
- 180 g unsalted almonds, skins on;
- 100 ml culinary argan oil;
- 80 g honey.
You will also need a food processor suitable for grinding nuts, a spatula and a clean, dry jar with a lid. A blender designed for liquid smoothies may struggle with a dense mixture; check its instructions first.
Preparation, step by step
- Toast the almonds. Spread them on a baking tray and place in an oven preheated to 170°C for about 10 minutes. Watch their colour and aroma, as ovens vary. Avoid burning them.
- Cool and grind. Process the almonds as finely as possible. Pause as required by your appliance’s instructions, and stop the blades before scraping down the sides.
- Add the oil gradually. Pour in small amounts while mixing, checking the texture as you go.
- Mix in the honey. Stir until combined. For a less sweet version, start with part of the measured honey and taste before adding the rest.
- Transfer to the jar. Close the lid and note the preparation date.
Adjusting the texture
If the spread feels grainy, check how finely the almonds have been ground. Pouring in a lot of oil will not remove almond particles. If it is smooth but too thick, add oil a little at a time. Keep a note of the quantities so you can repeat your favourite version.
Hanane’s recipe uses different proportions for a more fluid spread and suggests serving it with bread, msemen or baghrir. It illustrates the variety found in home cooking. Recettes by Hanane — amlou.
Serving and storing
Start with a small portion and bread to appreciate the spread’s flavour. Use a clean, dry spoon and close the jar after use. Make a small batch; a commercial product’s shelf life should not be applied to a homemade mixture. For purchased amlou, follow the manufacturer’s label. This recipe contains almonds: let anyone you serve know.
Ingredients at Maroc Collective
Below are the planned culinary argan oil and honey in our collection. Final specifications and availability remain to be confirmed; the website does not offer online sales. The photorealistic AI illustration is a staged amlou scene, not a photograph of a particular product batch.