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
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