Amigthalota (Almond Pears)
- 3 c Ground almonds
- 1/2 c Icing sugar; sifted
- 1/4 c Egg whites (1/4 c = 2 whites
- 1/2 ts Grated lemon rind, optional
- 2 dr Almond essence
- Whole cloves
- Additional icing sugar
- Rose or orange flower water
- - (optional)
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
Sent to me by Bill
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
Sent to me by Bill
