Amigthalota Almond Pears - almonds ground

Method

• Makes: 30 Cooking time: 20 minutes Oven temperature: 160 cup (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.