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Marrakech.Cooking
Condiments & Basics

Amlou (Moroccan Almond, Argan Oil & Honey Spread)

The nutty, honeyed spread from southern Morocco that's often called Moroccan Nutella — roasted almonds, pure argan oil and honey blended into one spread.

Prep

15 minutes

Cook

10 minutes

Servings

Makes about 1.5 cups

Difficulty

Easy

Amlou is one of Morocco’s most distinctive breakfast spreads — roasted almonds ground down with pure argan oil and honey into something between a nut butter and a paste, traditionally from the argan-growing region around Essaouira and the Souss valley south of Marrakech.

It’s usually served the way you’d serve any spread — scooped up with warm bread, particularly at breakfast alongside mint tea — but it’s worth trying on its own with a spoon first, since the argan oil gives it a flavor that’s genuinely different from any other nut spread.

The one thing worth getting right is the argan oil itself. Marrakech’s souks sell both culinary and cosmetic-grade argan oil, often side by side, and only one of them belongs in food — see our guide to buying real argan oil if you’re sourcing your own rather than using a bottle you already trust.

Ingredients

For the Amlou

  • 2 cups whole almonds, skin on
  • 1/2 - 3/4 cup culinary argan oil (not cosmetic-grade)
  • 3-4 tbsp honey, to taste
  • Pinch of salt

Instructions

  1. 1

    Toast the almonds in a dry skillet over medium heat, stirring frequently, for 8-10 minutes until fragrant and lightly golden. Let cool slightly.

  2. 2

    Transfer the warm almonds to a food processor and pulse until finely ground — keep going past the flour stage until the natural oils start to release and it turns into a coarse paste.

  3. 3

    With the processor running, drizzle in the argan oil gradually until the mixture loosens into a thick, spoonable paste — you may not need all of it.

  4. 4

    Add the honey and a pinch of salt, then pulse again until fully combined and smooth.

  5. 5

    Taste and adjust — more honey for sweetness, more argan oil for a looser texture.

  6. 6

    Transfer to a jar. It will thicken slightly as it sits.

Tips

  • Buy argan oil specifically labeled for culinary use, not the cosmetic version sold for skin and hair — they're processed differently and cosmetic-grade isn't meant to be eaten.
  • The natural oils in the almonds take a few minutes of processing to release — don't stop as soon as it looks like almond flour, keep going until it turns into a paste.
  • Amlou keeps well at room temperature for a few weeks, or longer refrigerated, though it will firm up in the fridge and need to soften before serving.

Questions About This Recipe

Is amlou the same as Nutella?

Only in the sense that both are nutty, spreadable and eaten on bread — amlou has no chocolate or dairy and tastes distinctly of roasted almonds, argan oil and honey, with a coarser, more rustic texture than commercial hazelnut spreads.

Is amlou vegan?

Yes, if made with a plant-based sweetener instead of honey — the almonds and argan oil are both plant-based. Many versions do use honey traditionally, so check or ask if that matters to you.

Where does argan oil actually come from?

Argan trees grow almost exclusively in southwestern Morocco, and much of the oil sold in Marrakech's souks traces back to women's cooperatives in that region. It's worth buying from a source that can speak clearly about where theirs comes from — see our argan oil buying guide for more on avoiding lower-quality or cosmetic-grade oil sold as culinary.

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