AMIGTHALOTA ( ALMOND PEARS)

      Title: AMIGTHALOTA ( ALMOND PEARS)
  Categories: Greek, Candies
       Yield: 30 Servings
  
       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
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