1½ cups whole almonds with skin
½ to ¾ cup (180 ml) argan oil
3 to 4 tbsp warm honey
1 to 2 tbsp granulated sugar
1/8 teaspoon salt
Preheat your oven to 190°C (375°F). Wash the almonds and let them drain. Spread the almonds on a baking pan and roast for at least 15 minutes, until the almonds are crunchy and darkened, but not burnt. Allow the almonds to cool a bit and then pass them through a grinder (or a food processor at high speed) to make a smooth paste: be sure to continue until the almonds grind to a glistening, smooth mass that can almost be poured.
Next, blend the argan oil into the almond paste, a spoonful at a time or in a very slow trickle. You can do this by hand, stirring vigorously, or with the food processor at the lowest speed. Use only as much argan oil as you need to make the amlou as thick or thin as you like.
Next, gradually add the warm honey, sugar and salt in the same manner. Taste the amlou and adjust the sweetness if desired.
Serve amlou on a plate or shallow dish with bread for dipping. Store tightly covered in a jar and shake or stir before serving.