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 drop almond essence
1 whole cloves
1 additional icing sugar
1 rose or orange flower water (optio, nal)
A Recipe for
Amigthalota ( Almond Pears)
Worries go down better with soup. |
| Jewish Proverb |
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This Recipe for Amigthalota ( Almond Pears) is one of thousands in the Recipes-to-go Fruit Cookbook.
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Never eat more than you can lift. |
| Miss Piggy |
Food Tip |
This is a recipe for Amigthalota ( Almond Pears) from the recipe cookbook of Recipes-to-go (Fruit)
“Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.” |
| Doug Larson |
Look, there's no metaphysics on earth like chocolates. |
| Fernando Pessoa |
Welcome to the Church of the Holy Cabbage. Lettuce pray. |
| Author Unknown |
Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on. |
| George Bernard Shaw |
Herb Tip |
We plan, we toil, we suffer - in the hope of what? A camel-load of idol's eyes? The title deeds of Radio City? The empire of Asia? A trip to the moon? No, no, no, no. Simply to wake just in time to smell coffee and bacon and eggs. |
| J.B. Priestly |
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
Serves: 30
Amigthalota ( Almond Pears) Recipe brought to you by Recipes To-Go