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Amigthalota (Almond Pears) recipe
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To make Amigthalota (Almond Pears) you will need
Ingredients
| 3 | cups | Ground almonds | | 1/2 | cups | Icing sugar; sifted | | 1/4 | cups | Egg whites (1/4 c = 2 whites | | 1/2 | teaspoons | Grated lemon rind, optional | | 2 | drops | Almond essence | | | Whole cloves | | | Additional icing sugar | | | Rose or orange flower water (optional) |
Instructions
Makes: 30 Cooking time: 20 minutes Oven temperature: 160 C (325 F)
Blend ground almonds with icing sugar measured after sifting. Add lightly
beaten egg whites with lemon rind if used and almond essence. Mix to a
firm dough with hands. Clean hands and rub with a little butter to prevent
dough sticking while shaping. Break off small pieces of dough the size of
a walnut and form into pear shapes. Insert a whole clove in the top of
each to resemble a stem and place upright on a buttered and floured baking
sheet.
Bake in a moderately slow oven for 20 minutes, covering with brown paper if
tops begin to brown. Sift 2 cups icing sugar into a bowl and dip hot
Amigthalota into it. If desired, a little rose or orange flower water may
be brushed onto Amigthalota before dipping into icing sugar. Place on a
wire rack to cool.
Sift remaining sugar from bowl into base of a container and arrange cooled
Almond Pears upright in a single layer. Sift more sugar thickly over tops
and sides, seal and store for a day or two before using.
Enjoy your Amigthalota (Almond Pears)
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Fri 11 Jul 2008
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