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
- Makes: 30 Cooking time: 20 minutes Oven temperature: 160 cup (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.
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)