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Feb. 8th, 2009 @ 01:16 pm Moroccan Amalou
8 ounces Blanched white almonds, toasted
4 fluid ounces oz walnut oil
1/2 teaspoon Salt
2 fluid ounces oz thick honey


In a blender, mix pulse the almonds with the walnut oil and salt. When smooth, spoon in honey and blend for 30 seconds. Keep in an airtight container. Use to spread on breads.

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