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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:
Preparation Time:
Number of Servings: 30

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
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 <>

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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