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Greece Recipes: Amygthalota

  • Butter and Flour for lining baking sheets
  • 450g/1lb Ground Almonds
  • 225g/8oz Sugar
  • 5 tbsp Semolina
  • 450g/1lb Icing Sugar
  • 360ml/12fl.oz. Orange Flower Water
  • 30 Cloves

1. Preheat the oven to 150C, 300F,Gas Mark 2 and lightly butter and flour some baking sheets.

2. Place the almonds, sugar, semolina, and 6 tablespoons of the orange flower water in a large mixing bowl and knead to a soft dough. If it's too stiff add 1 or 2 tablespoons orange flower water.

3. Break off small pieces of the dough (about the size of a walnut) and mould into pear shapes then insert 1 clove at the end of each to represent the stalk. Arrange upright on the baking sheets and bake for 20 minutes, covering with parchment paper after 10 minutes if the tops seem to be browning too quickly. Remove from the oven and allow to cool.

4. When the almond pears are cool, dip them very briefly into the remaining orange flower water and then coat with icing sugar. After a few minutes coat them again in icing sugar. Back to:
Greece Recipes

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