INGREDIENTS
150 G ALMONDS
75 G OF EDIBLE ARGAN OIL
50 G ORANGE HONEY
PREPARATION OF AMLOU:
PREHEAT THE OVEN TO 170°.
PLACE THE ALMONDS IN A PLATE AND BAKE FOR 17 MINUTES.
REMOVE FROM THE OVEN AND ALLOW TO COOL.
PLACE IN A BLENDER AND BLEND WELL UNTIL THE ALMONDS RELEASE THE FAT.
IN ANOTHER CONTAINER OR IN A BLENDER, MIX THE MIXED ALMONDS WITH THE HONEY AND THE EDIBLE ARGAN OIL AND MIX IT ALL WELL TO HAVE A SMOOTH DOUGH.
POUR INTO A JAR AND SEAL.
KEEP IN A PLACE AWAY FROM LIGHT OR EVEN IN THE REFRIGERATOR.
DO NOT HESITATE TO MIX THE AMLOU FROM TIME TO TIME, AS THE OIL HAS A TENDENCY TO COME TO THE SURFACE.
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