3 c Ground almonds
1/2 c Icing sugar; sifted
1/4 c Egg whites (1/4 c = 2 whites
1/2 ts Grated lemon rind, optional
2 dr Almond essence
Whole cloves Additional icing sugar Rose or orange flower water – (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