Amigthalota (Almond Pears)

Recipes Ingredients:

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

Recipe Instructions:

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