It is either made from honey and squished argan kernels (leftover after pressing them for argan oil) for a syrupy dip, or honey, ground almonds and argan oil for a less syrupy dip.
In making argan oil, the nuts are toasted first to release the oil, then they are pressed. If Amalou were made from untoasted kernels, it wouldn’t taste very good because the untoasted kernels are bitter. Recipes calling for almonds usually have you toast them first as well.
Traditionally, Amalou was made by Berber households in the Souss region of southern Morocco, and used at breakfast as a dip for bread. Most people in Morocco, though, now have croissant for breakfast. Amalou was particularly made during Ramadan to help children get through the fasting.
Some Western recipes will have you add sugar and/or cinnamon.
