Amigthalota (Almond Pears)
Yield
30 servingsPrep
40 minCook
20 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
almonds
ground |
|
| ½ | cup |
powdered sugar
sifted |
|
| ½ | 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
almonds
ground |
|
| 118 | ml |
powdered sugar
sifted |
|
| 2.5 | ml |
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
|
|
Directions
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.
