Almond Pears-Amigthalota

Almond Pears-Amigthalota
The Argosaronic Islands, Cyclades, Dodecanese and all of our islands -and not only- make and celebrate with these Amigthalota/ Almonds Pears, snowy sweets of joy and hospitality to welcome new life, new names, new beginnings, new pleasures. Snowy as the purity of the happy moments of our life and flavored with the essence of the blossoms of the sour orange.
As many as our islands are so many variations of this simple and such a beloved delicacy. Grated almond, egg white and fine semolina make up the basic principle to make these fragrant sweets and smell the home tradition and joy!
Yours!
work: 30′ time: 1h:00′ easy:


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Almond Pears-Amigthalota Almond Pears-Amigthalota



Announcement New Book Release

With great pleasure we inform you that issued the New Book of Kitchen Stories titled «Μεζέδες». It includes a collection of 45 savory recipes for easy and practical everyday food solutions but also quick finger foods for festive table or buffet.


Excerpt from the introduction:
«Αναρωτιέμαι συχνά που είναι το απόγειο της μαγειρικής. Είναι τα πιο φρέσκα υλικά, οι πιο πολύπλοκες γεύσεις είναι το καθημερινό ή το σπάνιο; Δεν είναι τίποτε απ΄όλα αυτά. Το απόγειο δεν είναι ούτε η κατανάλωση του φαγητού ούτε το μαγείρεμα, αλλά η προσφορά του φαγητού και η συντροφικότητα…»


Email Contact & orders: kitchenstories08@gmail.com or order online at amazon.

Ingredients (~15 Pears-Amigthalota)

  • 250g (8.8oz) almond ground
  • 2 egg whites (or 3) of small eggs
  • 1 tbsp fine semolina
  • cloves in par with the almonds
  • 170g (6oz) icing sugar
  • 1 tbsp orange blossom water
  • 1 tsp bitter almons essence
  • orange blossom water for molding
  • icing sugar for sprinkling
In medium-size bowl add the almond ground, open a puddle and pour the thin semolina…
… the orange blossom water, icing sugar, almond essence, the 2 egg whites first and, if necessary, and the third, depends on how dry the almonds and semolina -lightly beaten with a fork, not meringue- and…
… mix the mixture, merge the ingredients homogeneously.
Knead gently and if necessary add a little bit of semolina. Let's put it to the edge for a while to tighten the mixture.
Take a small amount with a spoon of the mixture and make small balls, knead them in the shape of a pear or a bell. In order not to stick the mixture on our hands, dive them lightly into orange blossom water. We also immerse a clove in the top, with the head down, like a stalk.
Put the almonds pears/ amigthalota in a shallow baking pan covered with non-stick paper. Bake in a preheated oven at 170℃ (338℉ Gas Mark:3.5) with air, until golden brown at the base and at the top.
Remove them from the oven and transfer them, gently gathering them into a shallow disk. Sprinkle with a couple of drops of orange blossom water if you want.
We sprinkle them as long as they are warm with sugar, as much sugar as we want. Keep them in a hermetically sealed box. Dry them easily if you leave them simply on the platter.
Almond Pears-Amigthalota Almond Pears-Amigthalota Almond Pears-Amigthalota Almond Pears-Amigthalota

Almond Pears-Amigthalota Almond Pears-Amigthalota Almond Pears-Amigthalota Almond Pears-Amigthalota

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