Amigthalota (Almond Pears)

Recipe Ingredients

3 cups	438g / 15oz	Ground almonds
1/2 cup	99g / 3.5oz	Icing sugar - sifted
1/4 cup	49g / 1.7oz	Egg whites - (1/4 c = 2 whites
1/2 teaspoon	2.5ml	Grated lemon rind - optional
2		Almond essence
		Whole cloves
		Additional icing sugar
		Rose or orange flower water - (optional)

Recipe Instructions

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.

Source:
Bill Wight

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