MOROCCAN ALMOND-ARGAN BUTTER
Serve this butter with Berber skillet bread.
Provided by Julia Moskin
Categories quick, condiments
Time 20m
Yield About 1 cup
Number Of Ingredients 4
Steps:
- 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.
- 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.)
- 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.
Nutrition Facts : @context http, Calories 253, UnsaturatedFat 20 grams, Carbohydrate 12 grams, Fat 22 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 98 milligrams, Sugar 8 grams, TransFat 0 grams
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