Amlou

Method

Roast the blanched almonds in a dry frying pan over medium heat for 5-7 minutes, stirring frequently until they turn golden and fragrant. Tip the warm almonds into a food processor and blend for 8-10 minutes, scraping down the sides regularly, until they break down from a fine powder into a smooth, creamy butter. Add the argan oil gradually whilst blending to achieve a silky consistency, then add the honey and a pinch of sea salt, blending until fully incorporated. Transfer the amlou to a clean jar and stir occasionally as it cools to ensure even distribution of ingredients. Store in a cool place for up to two months.