Preheat your oven to 180°C (350°F). Spread the almonds on a baking sheet and roast them for 10-12 minutes until they are golden brown. Roasting enhances the nutty flavor. Let them cool completely.

Once cooled, place the roasted almonds in a food processor and grind them into a fine, smooth paste. Be patient; it may take a few minutes for the almonds to release their oils and form the desired consistency.

Gradually add the argan oil to the almond paste, blending continuously until the mixture becomes creamy and smooth. The argan oil should fully incorporate into the almonds for a velvety texture.

Drizzle in the honey and continue blending. The honey will add sweetness and help bind the mixture. Adjust the sweetness to your liking by adding more honey if necessary.

(Optional) Add a pinch of salt to balance the flavours, though traditional Amlou may not include salt. Blend briefly to mix the salt evenly into the paste.

Taste and adjust the consistency. If the Amlou is too thick, you can add a bit more argan oil until it reaches a spreadable texture.

Transfer the Amlou to a glass jar or airtight container. Let it sit for a few hours to allow the flavours to meld. This enhances the rich, nutty aroma of the almonds and argan oil.

Serve the Amlou with warm bread, Moroccan msemen, or drizzled over pancakes. You can also use it as a dip for fruits. The spread keeps well in the fridge for up to two weeks. Stir before serving, as the oil may separate naturally.