Yield: 1 batch

Measure Ingredient
½ pounds Blanched almonds
Salad oil
½ cup French walnut oil
½ teaspoon Salt
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

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