Amigthalota

Amigthalota

Almond pears

By
From
The Complete Middle Eastern Cookbook
Makes
30
Photographer
Alan Benson

Amigthalota are a speciality of the island of Hydra. Flavouring these almond delicacies with rose or orange flower water is a matter of taste. If you like these scented flavours, then omit the lemon zest from the recipe. Whatever flavouring is used, amigthalota make an excellent accompaniment for after-dinner coffee. Serve in petit-four cases.

Ingredients

Quantity Ingredient
butter, for greasing
300g ground almonds
60g icing sugar
60ml egg whites, lightly beaten
2 drops almond essence
1/2 teaspoon lemon zest, grated, (optional)
30 cloves

To finish

Quantity Ingredient
250g icing sugar
rose or orange flower water, optional

Method

  1. Preheat the oven to 160°C. Butter and flour a baking tray.
  2. Combine the ground almonds and icing sugar. Add the lightly beaten egg whites, almond essence and lemon zest, if using. Mix to a firm dough with your hands.
  3. Clean your hands and rub them with a little butter to stop the dough sticking while shaping. Break off small pieces of dough the size of walnuts and form them into pear shapes. Insert a whole clove in the top of each shape to resemble a stem, then place upright on the baking tray.
  4. Bake for 20 minutes, covering the tops with brown paper if they begin to brown.
  5. To finish, sift the icing sugar into a bowl and dip the hot amigthalota into it; you may brush a little rose or orange flower water onto the amigthalota before dipping them into the icing sugar. Place on a wire rack to cool.
  6. Sift the remaining sugar from the bowl into a container and arrange the cooled almond pears upright in a single layer.
  7. Sift more sugar thickly over the tops and sides. Seal and store for a day or two before serving to improve the flavour.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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