Amigthalota (Almond Pears)

• 3 cups almonds ground
• 1/2 cup powdered sugar sifted
• 1/2 teaspoon lemon zest grated, optional
• 2 drops almond extract
• 1 x cloves, whole
• 1 x powdered sugar additional
• 1 x rosewater or orange flower water (optional)
• 2 large egg whites

1. Makes: 30 Cooking time: 20 minutes Oven temperature: 160 cup (325 F)
2. Blend ground almonds with icing sugar measured after sifting.
3. Add lightly beaten egg whites with lemon rind if used and almond essence.
4. Mix to a firm dough with hands.
5. Clean hands and rub with a little butter to prevent dough sticking while shaping.
6. Break off small pieces of dough the size of a walnut and form into pear shapes.
7. Insert a whole clove in the top of each to resemble a stem and place upright on a buttered and floured baking sheet.
8. Bake in a moderately slow oven for 20 minutes, covering with brown paper if tops begin to brown.
9. Sift 2 cups icing sugar into a bowl and dip hot Amigthalota into it.
10. If desired, a little rose or orange flower water may be brushed onto Amigthalota before dipping into icing sugar.
11. Place on a wire rack to cool.
12. Sift remaining sugar from bowl into base of a container and arrange cooled Almond Pears upright in a single layer.
13. Sift more sugar thickly over tops and sides, seal and store for a day or two before using.

almonds ground, powdered sugar, lemon zest, drops almond, powdered sugar additional, rosewater, egg whites

Taken from recipeland.com/recipe/v/amigthalota-almond-pears-3052 (may not work)