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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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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Amigthalota Almond Pears - Kitchen Cat
Get the App from Google Play:
★ 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
Homemade Fig Newtons are Really Something Special!
Homemade fig newtons are a bit of a process, but they're totally doable. Watch how it's done!
Amigdalota Almond Cookies - Kitchen Cat
Get the App from Google Play:
★ Kitchen Cat ★ Amigdalota Almond Cookies Recipe.
A recipe from the KC Desserts collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
1 1/2 lb : Almonds, Chopped
Crumbs (or Cream of Wheat)
3/4 lb : 10x Sugar
2 ts : Vanilla
Candied Cherries
3 : Egg Whites
Rosewater (Opt.)
1 3/4 c : Sugar
Flowerwater (Opt.)
3 tb : Farina or Toasted Bread
ΣΥΝΤΑΓΗ ΓΙΑ ΕΡΓΟΛΑΒΟΥΣ ΜΕ MARZIPAN LUBECA
Ακολουθεί η βασική δοσολογία και γραπτώς οι οδηγίες εκτέλεσης για ένα από τα διαχρονικά αγαπημένα ελληνικά γλυκά με το κορυφαίο μάρτσιπαν στον κόσμο! Για περισσότερες συνταγές με μάρτσιπαν, ακολουθήστε τον σύνδεσμο:
ΣΥΝΤΑΓΗ ΓΙΑ ΕΡΓΟΛΑΒΟΥΣ
ΥΛΙΚΑ
1.000 γραμ. μάρτσιπαν Μ0 52% - πάστα αμυγδάλου Lubeca
220 γραμ. σιμιγδάλι ψιλό
800 γραμ. άχνη ζάχαρη
380 γραμ. ασπράδια
Αμύγδαλο φιλέ
ΕΚΤΕΛΕΣΗ
Στο μίξερ χτυπάμε στη μεσαία ταχύτητα με το φτερό την άχνη και τα ασπράδια. Μόλις πετύχουμε μια ζύμη ομοιογενή, προσθέτουμε το μάρτσιπαν σε κομμάτια και χτυπάμε στο μίξερ για περίπου πέντε λεπτά. Σε λαμαρίνα στρωμένη με χαρτί ψησίματος κόβουμε χρησιμοποιώντας σακούλα με στρογγυλή μύτη στην επιθυμητή διάμετρου εργολάβους (περίπου σαν μικρά εκλέρ) και ψήνουμε στους 180οC για 15 λεπτά.