Amigthalota ( Almond Pears) Recipe
Yield: 30 ServingsRecipe by luhu.jp
Ingredients:
3 cup: Ground almonds,
1/2 cup: Icing sugar, sifted
1/4 cup: Egg whites, (1/4 c = 2 whites
1/2 tsp: Grated lemon rind, optional
2: dr Almond essence,
Whole cloves,
Additional icing sugar,
Rose or orange flower water, optional
Directions:
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
Source from luhu.jp
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
Source from luhu.jp