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Wednesday, September 21, 2016

Moroccan Almond-Argan Butter

Julia Moskin  
  Time 20 minutes 
 Yield About 1 cup 

Serve this butter with Berber skillet bread.
Featured in: Two Directions For Moroccan Cuisine.

8 ounces whole blanched, peeled almonds
1 teaspoon coarse sea or kosher salt
½ cup culinary (not cosmetic) argan oil, preferably Argand’Or or Mustapha’s, available at Middle Eastern markets and at
¼ 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.

Adapted from “The Food of Morocco” by Paula Wolfert (Ecco)

Nutritional analysis per serving (4 servings)
633 calories; 55 grams fat; 4 grams saturated fat; 0 grams trans fat; 35 grams monounsaturated fat; 14 grams polyunsaturated fat; 29 grams carbohydrates; 7 grams dietary fiber; 19 grams sugars; 12 grams protein; 540 milligrams sodium


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