Amlou Moroccan Almond Dip With Argan Oil
Instructions
Preheat an oven to 375 F (190 C). Spread the almonds on a baking pan and roast for about 10 minutes, or until a bit dark and crunchy but not burnt.
Allow the almonds to cool a bit, and then pass them through a meat grinder twice to make a powdery paste. Or, grind the toasted almonds as finely as possible in a food processor on high speed.
Next, gradually stir the argan oil into the almonds, a spoonful at a time or in a very slow trickle. You can do this by hand, stirring vigorously, or with the food processor on the lowest speed. (Note that the amount of oil in the recipe yields amlou with a traditionally thin consistency. Adjust the amount of oil to your own preference.)
Next, gradually add the warm honey, sugar and salt in the same manner. Taste the amlou and adjust the sweetness if desired.
Serve amlou on a small plate or dish with bread for dipping.
Amlou will keep for two months in cool, dark cupboard. Store amlou tightly covered in a jar, and shake or stir before serving.
