Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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)

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

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