[When suffering] you need to seek help. This help comes first and finally from the living God. He hears, helps, strengthens, and vindicates those who rely on Him. If you look anywhere else first, you will set yourself up for a fall. You will get snared in bitterness and revenge (spurning God for your pride). You will flee in avoidance and addiction (spurning God for your false refuges and comforts). You will develop a perverted dependency on others (spurning God for your trust in man). Sadly, our culture has awakened countless people to think about what evil-doers (“abusers”) have done to them, but it has cast them upon their own resources as “abuse victims.” Yet victims can properly understand their own sins and sufferings, and God’s grace.

David Powlison

CATEGORY	CUISINE	TAG	YIELD
Eggs	Greek	Greek, Candies	30	Servings

INGREDIENTS

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)
		From: "The Complete Middle East Cookbook" by Tess Mallos
		ISBN: 1 86302 069 1

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.
Typed for you by Karen Mintzias
Sent to me by Bill <wight@odc.net>

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