Amlou - almonds and argan oil spread

Cooking time: 10 min. / 10 min.Difficulty: easy


Fresh pieces of bread dipped into amlou were fore sure my favourite breakfast in Morocco. If you are a peanut butter lover, you will love amlou too. It is smooth and nicely sweet, made of ground almonds, argan oil and honey. Traditional recipe is quite runny compared to peanut butter. As they do not spread it on bread, they dip the bread into amlou.


Roast almonds on a dry pan till brown and crunchy, not burned. It takes 5-10 minutes.

Blend almonds finely. In Morocco they use traditional mortar, which you can see on the picture below.

Pour in oil and stir well.

Sweeten up by honey and stir well again.

Traditional way of eating amlou is dipping pieces of bread / khobz (or other kinds of Moroccan flat bread) into it. And it is served with Moroccan tea of course. 

Store in closed jars in a room temperature. Stir before serving, as the oil usually separates from the ground almonds a bit.


To buy argan oil: USUK, Europe


For 2 small jars:

  • 200g unpeeled almonds
  • 100 ml argan oil
  • 65 ml honey
  • Argania spinosa - in Morocco by Authentic World Food
  • argania seeds for argan oil - by Authentic World Food
  • Traditional mortars for amlou on Moroccan market souk - by Authentic World Food