How-to guide
How to Make Amlou — Moroccan Almond and Argan Oil Butter
Amlou is a luxurious Amazigh spread from Morocco's argan-growing southwest — toasted almonds ground to a paste and blended with nutty culinary argan oil and honey into a thick, pourable butter often called 'Berber Nutella'. Traditionally hand-ground on a stone quern, it is eaten at breakfast with bread and msemen. It depends entirely on good ingredients, above all genuine culinary (edible) argan oil. This guide gives an easy blender method. To buy the oil well, read how to buy argan oil first, since only edible-grade oil belongs in amlou.
About 30 minutes
Step by step
- 1
Toast the almonds
Toast whole blanched almonds in a dry pan or a moderate oven until golden and fragrant, turning them so they colour evenly. Toasting is essential — it develops the deep, nutty flavour at the heart of amlou. Let them cool a little before grinding so they do not seize.
- 2
Grind to a paste
Grind the toasted almonds in a food processor or blender, scraping down the sides repeatedly, until they release their oils and turn from a powder into a thick, loose paste. This takes several minutes and some patience; the warmth of grinding helps the oils flow.
- 3
Add the argan oil
With the machine running, trickle in genuine culinary argan oil until the paste loosens into a thick, pourable butter. Use edible argan oil, which is toasted and nutty, not the cosmetic kind. The oil is what gives amlou its distinctive flavour and silky texture, so use a good amount.
- 4
Sweeten with honey
Blend in honey to taste and a pinch of salt. Amlou is sweet but should still taste strongly of almond and argan, so add the honey gradually. The mixture will thicken slightly as the honey goes in; loosen with a little more oil if you prefer it more pourable.
- 5
Adjust the consistency
Judge the texture: amlou should be thick and spoonable but loose enough to spread and drizzle. Add more argan oil to loosen or more ground almond to thicken. Taste and balance the almond, oil and honey until it is rich and rounded.
- 6
Jar and store
Spoon the amlou into a clean jar. The oil may separate on standing, which is natural — simply stir it back through before serving. Keep it in a cool cupboard and use a clean, dry spoon each time. Serve at breakfast with fresh bread or msemen.
Common mistakes to avoid
- Using cosmetic argan oil instead of edible culinary oil, which is unsafe and wrong-tasting.
- Not toasting the almonds, so the amlou tastes flat.
- Giving up on the grinding too soon, before the almonds release their oils.
- Adding too much honey, which masks the almond and argan flavours.
- Storing it damp or dipping with a wet spoon, which can spoil it.
Tips from the kitchen
- Only ever use genuine culinary (edible) argan oil, not the cosmetic version.
- Toast the almonds well — it is the single biggest factor in the flavour.
- Grind patiently until the paste is glossy and the oils have released.
- Stir the jar before serving if the oil has risen to the top; separation is normal.
- Serve amlou with warm bread, msemen or baghrir and a glass of mint tea.
Questions
What is amlou made of?
Three main ingredients: toasted almonds ground to a paste, culinary argan oil, and honey, usually with a pinch of salt. That is essentially it. The quality of each matters enormously, especially the argan oil, which must be the edible, toasted kind rather than the cosmetic oil used for skin and hair.
Can I use regular oil instead of argan oil?
You can make an almond-honey spread with another oil, but it will not be true amlou — the nutty, distinctive flavour of toasted culinary argan oil is what defines it. If you cannot get argan oil, the result is still pleasant but should be thought of as an almond butter rather than authentic amlou.
How long does amlou keep?
Stored in a clean, dry jar in a cool cupboard, amlou keeps for several weeks, since the oil, toasted nuts and honey are all fairly stable. The oil may separate and rise to the top, which is normal — just stir it back in. Always use a clean, dry spoon to avoid introducing moisture.
How do you eat amlou?
Most often at breakfast, spread on or dipped into warm bread, msemen or baghrir, and enjoyed with a glass of sweet mint tea. It can also be drizzled over pancakes or stirred into porridge. Rich and energy-dense, a little goes a long way as a sweet, nutty start to the day.
Learn it hands-on in Marrakech
Reading is one thing; doing it beside a local host is another. Book a Marrakech cooking class, or explore the medina on a guided food tour.