How To make Amigthalota ( Almond Pears)
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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Amigthalota Almond Pears - Kitchen Cat
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★ Kitchen Cat ★ Amigthalota Almond Pears Recipe.
A recipe from the KC Desserts collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
Additional Icing Sugar
3 c : Ground Almonds
1/4 c : Egg Whites 1/4 c 2 Whites
2 Dr : Almond Essence
Rose or Orange Flower Water
Cloves
1/2 c : Icing Sugar; Sifted
1/2 ts : Grated Lemon Rind, Optional
How to Make Italian Almond Cookies with Maraschino Cherries | Sicilian Pastry (ONLY 3 INGREDIENTS)
Italian Almond Cookies with Maraschino Cherries | Sicilian Pastry (ONLY 3 INGREDIENTS)
Here in Sicily, these almond cookies are super popular! I would safely say that almost every pastry shop carries them. It was so much fun to re-create such a traditional sweet that I’ve seen for years in bakery shops since I was a kid.
These almond pastries are super easy to make and you only need 3 main ingredients. They are soft and chewy and a great dessert idea.
RECIPE:
250 g peeled almonds (1 cup + 1/3 cup + 1/3 cup)
150 g powdered sugar (about 1 cup)
2 egg whites
Maraschino cherries (about 15 cherries)
1 g Vanillin or 1 tsp vanilla paste (optional)
Lemon zest to your taste (optional)
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Editors: Giulia Ardizzone and Steven Sangster
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Almonds chewy Cookies Greek Macaroons
They may be called rozethes, amigdalota or ergolavoi in some regions.
Is a traditional Sweet treat in Greek islands of the Aegean, the Cyclades and the Dodecanese, but also in other parts of the country.
They can be shaped like balls, pears or other shapes, usually small enough.
Also the taste change from island to island in Kerkyra they use tangerine zest, in Rodo they use cinnamon it depends on your taste preferences.
Greek Macaroons
Almonds chewy Cookies
200gr almond flour
1 eggs white beat in a light meringue
1/4 cup rose water
1 Tsp tangerine zest
100gr sugar
1 Tbsp Almond milk
1 egg white beaten
70gr sliced almonds
Combine the almond flour with the sugar and the tangerine zest in a large bowl.
Add the meringue and knead the mixture well. It should be like bread dough.
Beaten the egg white with the almond milk.
We shape our dough into an oval shape and we put each of them first in the egg white and then in the sliced almonds.
** You can skip this step just bake them let it cool and sprinkle them with rose water and roll in icing sugar to coat.
Preheated oven at 180 C bake for 10-15 min until they become golden.
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