1 lb. blanched almonds
1 cup walnut oil or Argan oil
1 t. salt
1/2 cup local honey


Boil the almonds for 2 minutes to loosen the skin and peel it.
Bake the skinned almonds at 450˚ for 5 minutes or until golden.
While still warm, blend to past the almonds in a food processor.
Gradually add the oil to the blending almonds, look for a paste consistency.
Use as a spread.
Great on thick Moroccan bread.
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