Amigthalota (Almond Pears) Recipe - Cooking Index
Amigthalota (Almond Pears) Recipe - Cooking Index
| 3 cups | Ground almonds | |
| 1/2 cup | Icing sugar - sifted | |
| 1/4 cup | Egg whites - (1/4 c = 2 whites | |
| 1/2 teaspoon | Grated lemon rind - optional | |
| 2 x | Almond essence | |
| Whole cloves | ||
| Additional icing sugar | ||
| Rose or orange flower water - (optional) |
Makes: 30 Cooking time: 20 minutes Oven temperature: 160 C (325F)
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.
Source:
Bill Wight
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