|½ pounds||Blanched almonds|
|½ cup||French walnut oil|
|¼ cup||Thick honey|
Brown the almonds in a little hot salad oil. Drain and pulverize them in a blender with the walnut oil and salt. When the mixture is smooth and creamy, spoon the honey into the blender jar and continue blending 20 seconds. Pour the amalou into a stoneware crock and store in a cool place. Amalou is spread on Moroccan bread or fried breads.
Yield: About 1½ cups.
From "Couscous and Other Good Food from Morocco" by Paula Wolfert. New York: Harper & Row, Publishers, 1987. ISBN 0-06-091396-7. Pg. 36.
Posted by Cathy Harned.
Submitted By CATHY HARNED On 10-17-94