Amigthalota (Almond Pears) Recipe



  1. 3 c. Grnd almonds
  2. 1/2 c. Icing sugar, sifted
  3. 1/4 c. Egg whites (1/4 c = 2 whites
  4. 1/2 tsp Grated lemon rind, optional
  5. 2 dsh Almond essence Whole cloves Additional icing sugar Rose or possibly orange flower water (optional)


  1. Makes: 30
  2. Cooking Time: 20 min
  3. Oven temperature: 160 C (325 F)
  4. Blend grnd almonds with icing sugar measured after sifting.
  5. Add in lightly beaten egg whites with lemon rind if used and almond essence.
  6. Mix to a hard dough with hands.
  7. Clean hands and rub with a little butter to prevent dough sticking while shaping.
  8. Break off small pcs of dough the size of a walnut and form into pear shapes.
  9. Insert a whole clove in the top of each to resemble a stem and place upright on a buttered and floured baking sheet.
  10. Bake in a moderately slow oven for 20 min, covering with brown paper if tops begin to brown.
  11. Sift 2 c. icing sugar into a bowl and dip warm Amigthalota into it.
  12. If you like, a little rose or possibly orange flower water may be brushed onto Amigthalota before dipping into icing sugar.
  13. Place on a wire rack to cold.
  14. Sift remaining sugar from bowl into base of a container and arrange cooled Almond Pears upright in a single layer.
  15. Sift more sugar thickly over tops and sides, seal and store for a day or possibly two before using.