Moroccan Almond, Argan Oil and Honey Spread

What you need

• 250 g (1 3/4 cups) whole almonds, skin on
• 80 ml (1/3 cup) toasted argan oil, culinary grade
• 100 g (1/3 cup) honey
• 1 pinch salt
• warm flatbread, for serving

Method

Restated from the original video

1. 1

   Heat the oven to 160 °C (325 °F).

2. 2

   Spread the almonds on a baking tray and roast, shaking the tray halfway, until golden and fragrant, 10-12 min. Cool for 10 min.

3. 3

   Grind the almonds in a food processor, scraping down the sides, until they form a smooth, runny paste, 4-6 min.

4. 4

   Add the honey and salt and run the machine until blended.

5. 5

   With the machine running, pour in the argan oil in a thin stream until the spread is glossy and loose enough to scoop.

6. 6

   Taste and add more honey if wanted. Spoon into a jar. The oil may separate on standing, so stir before using.

7. 7

   Serve at room temperature with warm flatbread for dipping.

Imported from tajine.nl. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.