Amigthalota (Almond Pears)

1. 1

   Makes: 30 Cooking time: 20 minutes Oven temperature: 160 cup (325 F)

2. 2

   Blend ground almonds with icing sugar measured after sifting.

3. 3

   Add lightly beaten egg whites with lemon rind if used and almond essence.

4. 4

   Mix to a firm dough with hands.

5. 5

   Clean hands and rub with a little butter to prevent dough sticking while shaping.

6. 6

   Break off small pieces of dough the size of a walnut and form into pear shapes.

7. 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. 8

   Bake in a moderately slow oven for 20 minutes, covering with brown paper if tops begin to brown.

9. 9

   Sift 2 cups icing sugar into a bowl and dip hot Amigthalota into it.

10. 10

    If desired, a little rose or orange flower water may be brushed onto Amigthalota before dipping into icing sugar.

11. 11

    Place on a wire rack to cool.

12. 12

    Sift remaining sugar from bowl into base of a container and arrange cooled Almond Pears upright in a single layer.

13. 13

    Sift more sugar thickly over tops and sides, seal and store for a day or two before using.

* Per serving · 4 servings · Values may vary.

No additional tips available.