Hazelnut amlou (Moroccan recipe)

Ingredients

• 125 gwhole hazelnuts
• 125 gwhole almonds
• 75 mlargan oil
• 60 ml, or more or less to tasteorange-blossom honey
• 1 generous pinch, optionalfleur de sel or fine salt

Instructions

1. 1

   Toast the nuts

   Put the almonds and hazelnuts in an ovenproof dish and toast in an oven preheated to 160°C. Stir regularly and roast for about 15–20 minutes, until golden inside, taking care not to burn them.

2. 2

   Cool the nuts

   Leave the toasted nuts to cool completely before blending.

3. 3

   Blend to a paste

   Grind the almonds and hazelnuts in a food processor fitted with a chopping blade until finely ground and transformed into a creamy, praline-like paste.

4. 4

   Add oil and honey

   Transfer the nut paste to a large bowl, add the argan oil and honey, and mix.

5. 5

   Season the amlou

   Add the fleur de sel and mix everything until the amlou is smooth.

6. 6

   Jar and store

   Transfer the amlou to an airtight glass jar and keep it in a cool, dry place.

What is amlou?

Amlou is a North African spread traditionally associated with Amazigh communities in Morocco, often made with nuts, argan oil and honey. This version combines hazelnuts with almonds for a praline-like flavour.

Toasting the nuts first deepens their flavour, while blending them before adding the oil and honey helps form a creamy base.

Nutrition and macros by portion

The nutrition label shows one serving as written: 120 calories, 0g protein, 0g carbs, 0g fat.

The almonds and hazelnuts provide most of the spread’s energy, with argan oil adding fat and honey contributing sweetness. Serve a modest amount with fruit or plain yoghurt to add freshness and variety to the plate.

Choosing the ingredients

Nuts: Use whole almonds and hazelnuts, as specified, and toast them together. Keep an eye on their colour; they should be fragrant and golden inside, not scorched.

Honey: Orange-blossom honey brings a floral note. The recipe allows you to adjust the amount to taste, so start with the stated quantity and add more if you prefer a sweeter spread.

Argan oil: Its distinctive flavour is central to amlou. Stir it into the ground nuts rather than adding it during the initial blending.

Getting a creamy texture

Cool the nuts fully before processing, as the method specifies. Blend until the finely ground nuts turn into a creamy paste; this takes patience and may require stopping the machine to scrape down the bowl.

Once the oil and honey are mixed in, stir until the spread looks smooth and cohesive. Add the optional salt at the end and mix it through.

Toast without burning

Oven: Roast at 160°C for about 15–20 minutes, stirring regularly. The recipe gives a visual cue rather than a fixed finish time, so check the nuts as they toast.

Cooling: Let the nuts cool before they go into the food processor. This also gives you time to prepare a clean, dry storage jar.

Serving ideas

Spread amlou on toast or serve it alongside bread for dipping. Its nutty richness also works well with plain yoghurt or sliced fruit.

The spread is substantial, so a modest serving alongside fruit or yoghurt makes a balanced snack.

Making and keeping a batch

This recipe makes six servings and takes about 25 minutes in total. Most of the hands-on work is blending and mixing; the nuts need time to toast and cool.

Transfer the finished amlou to an airtight glass jar and store it in a cool, dry place, as directed. Stir it before serving if the oil has separated.

Recipe notes & tips

• Stir the nuts regularly while they toast so they colour evenly.
• Check the nuts before the 15-minute mark, since the recipe warns against burning them.
• Let the nuts cool completely before putting them in the food processor.
• Blend until the nut mixture becomes a creamy paste before adding the oil and honey.
• Add the optional salt gradually, tasting as you mix.
• Use a clean, dry glass jar with an airtight lid.

Variations

• Sweeter spread: Add a little more orange-blossom honey to taste.
• Less sweet: Start with less honey and mix in more only if needed.
• Salt-free: Leave out the optional fleur de sel or fine salt.
• Hazelnut-forward: Use more hazelnuts and fewer almonds while keeping the total quantity of nuts the same.
• Almond-forward: Use more almonds and fewer hazelnuts while keeping the total quantity of nuts the same.

Common mistakes to avoid

• Burnt nuts: Stir regularly and check the colour as they approach 15 minutes.
• Blending while hot: Let the toasted nuts cool completely before processing.
• Coarse texture: Keep blending until the ground nuts become a creamy paste.
• Adding everything at once: Blend the nuts first, then mix in the oil and honey.
• Over-sweetening: Add honey to taste rather than pouring in extra without checking.
• Damp storage jar: Use a clean, dry jar and close it tightly.

How to store

Store the amlou in an airtight glass jar in a cool, dry place, as the recipe directs. Stir before serving if the oil separates; the recipe does not specify a storage duration.

Frequently asked questions