Published: October 4, 2011
Two Directions for Moroccan Cuisine (October 5, 2011)
Adapted from The Food of Morocco by Paula Wolfert (Ecco)
Time: 20 minutes
8 ounces whole blanched, peeled almonds
1 teaspoon coarse sea or kosher salt
1/2 cup culinary (not cosmetic) argan oil, preferably ArgandOr or Mustaphas, available at Middle Eastern markets and at Amazon.com
1/4 cup honey.
1. Heat oven to 300 degrees. Spread the almonds on a baking sheet and toast until brown, about 10 minutes. Check and stir often after the first 8 minutes, to prevent overbrowning.
2. Using a heavy mortar and pestle, and working in batches if necessary, grind warm almonds with salt into a smooth paste. (This can be done in a food processor, although the texture of the finished dip would not be as light.)
3. About a tablespoon at a time, work in the oil, then mix until smooth and creamy. Add the honey in the same way. Taste for salt. Scrape into a serving bowl.
Yield: About 1 cup.
Moroccan Almond-Argan Butter
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