Ingredients Jump to Instructions ↓

  1. 3 cups Ground almonds

  2. 1/2 cup Icing sugar; sifted

  3. 1/4 cup Egg whites

  4. 1/4 c

  5. 2 whites

  6. 1/2 teaspoon Grated lemon rind, optional

  7. 2 drops Almond essence

  8. Whole cloves

  9. Additional icing sugar

  10. Rose or orange flower water

  11. From: "The Complete Middle East Cookbook" by Tess

  12. ISBN: 1 86302 069 1

  13. Typed for you by Karen Mintzias

Instructions Jump to Ingredients ↑

  1. Makes: 30 Cooking time: 20 minutes Oven temperature: 160 c (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. Mallos


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