Ingredients Jump to Instructions ↓

  1. 3 c Ground almonds

  2. 1/2 c Icing sugar; sifted

  3. 1/4 c Egg whites 

  4. 1/4 c 

  5. 2 whites

  6. 1/2 ts Grated lemon rind, optional

  7. 2 dr Almond essence Whole cloves Additional icing sugar Rose or orange flower water - 

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. From: ‘The Complete Middle East Cookbook’ by Tess Mallos ISBN: 1 86302 069 1 Typed for you by Karen Mintzias —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008


Send feedback