| 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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