Amigthalota (Almond Pears)
Submitted by kdrolet
Greek almond cookies shaped like little pears, scented with lemon and rolled in powdered sugar. A delicate confection perfect for special occasions and gift-giving.
YIELD
30 servingsPREP
40 minCOOK
20 minREADY
60 minThese charming Greek sweets are all about simplicity and elegance, shaped by hand into miniature pears that look almost too pretty to eat.
Ground almonds mix with powdered sugar and egg whites to form a soft, fragrant dough scented with almond extract and optional lemon zest. You shape each piece into a tiny pear, tuck a whole clove in the top for a stem, then bake until lightly golden. While still hot, they get dipped in powdered sugar (or brushed first with rosewater for a floral note), then stored in layers of sugar where they soften slightly and develop even more flavor.
Perfect for holidays, weddings, or anytime you want to share something handmade and special.
Pro Tips
- Butter your hands lightly while shaping to prevent the dough from sticking
- Dip while hot so the sugar adheres properly and creates that signature snowy coating
- Store in sugar for at least a day before serving so the texture softens beautifully
- Add rosewater for an authentic Greek touch that elevates the flavor profile
Ingredients
Directions
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.
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