Amigthalota (Almond Pears)

Title:
Amigthalota (Almond Pears)

Yield:
30 Servings

Categories:
Greek,
Candies




Ingredients:





     3 c  Ground almonds


   1/2 c  Icing sugar; sifted


   1/4 c  Egg whites (1/4 c = 2 whites


   1/2 ts Grated lemon rind, optional


     2 dr Almond essence


          Whole cloves


          Additional icing sugar


          Rose or orange flower water


          - (optional)






 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.


 


                 From: "The Complete Middle East Cookbook" by Tess Mallos


                 ISBN: 1 86302 069 1


 


 Typed for you by Karen Mintzias


 Sent to me by Bill