This smoky-sweet almond dip is a staple of southwestern Moroccan breakfasts.

Ingreadients:

• 1⅓ cups almonds (8 oz.)
•  Fine salt
• ½ cup culinary argan oil (see headnote), or walnut or extra-virgin olive oil
• 2 Tbsp. honey, or to taste

Direction

1. Position a rack in the center of the oven and preheat to 350°F. On an ungreased baking sheet, bake the almonds, shaking the pan occasionally, until deep brown and crunchy, 10–15 minutes. Transfer a plate and set aside until cool. 
2. In a food processor, blend the almonds to a gritty paste. With the machine running, gradually add the oil and blend until smooth. Season with salt to taste, then scrape into a serving bowl and stir in the honey. (Refrigerated and tightly covered, amlou will keep for up to one week.)