Amigthalota (Almond Pears) Recipe

1. 1

   Makes: 30

2. 2

   Cooking Time: 20 min

3. 3

   Oven temperature: 160 C (325 F)

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   Blend grnd almonds with icing sugar measured after sifting.

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

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   Mix to a hard dough with hands.

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

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

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   Insert a whole clove in the top of each to resemble a stem and place upright on a buttered and floured baking sheet.

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

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    Sift 2 c. icing sugar into a bowl and dip warm Amigthalota into it.

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

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    Place on a wire rack to cold.

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

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

* Per serving · 4 servings · Values may vary.

No additional tips available.