INGREDIENTS

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

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 82
Calories From Fat: 60
Total Fat: 7.2g
Cholesterol: 0mg
Sodium: <1mg
Potassium: 99.1mg
Carbohydrates: 3g
Fiber: 1.5g
Sugar: <1g
Protein: 2.9g