Yield: 30 Servings
|3 cups||Ground almonds|
|½ cup||Icing sugar; sifted|
|¼ cup||Egg whites (1/4 c = 2 whites|
|½ teaspoon||Grated lemon rind, optional|
|2 drops||Almond essence|
|Additional icing sugar|
|Rose or orange flower water (optional)|
|From: "The Complete Middle East Cookbook" by Tess|
|ISBN: 1 86302 069 1|
|Typed for you by Karen Mintzias|
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.