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Recipe Name: Amigthalota (almond Pears) Submitted by: Administrator
Source: Source Description:
Ethnicity: Greek Last Modified: 2/22/2014
Base: Candies Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 30

Ingredients:
3 Cup(s) Ground almonds
1/2 Cup(s) Icing sugar, sifted
1/4 Cup(s) Egg whites, 1/4 c = 2 whites
1/2 Teaspoon(s) Grated lemon rind, optional
2 Almond essence
Whole cloves
Additional icing sugar
Rose or orange flower water
optional
Directions:
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 All Vegetable Pasta Salad Typed for
you by Karen Mintzias Sent to me by Bill <wight@odc.net>

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 82
Calories From Fat: 60
Total Fat: 7.2g
Cholesterol: 0mg
Sodium: <1mg
Potassium: 99.1mg
Carbohydrates: 3g
Fiber: 1.5g
Sugar: <1g
Protein: 2.9g


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