Almond Pears Amigdalota Recipe

Almond pears

Almond Pears Amigdalota Recipe

Here is the Almond Pears Amigdalota Recipe. These almond delights require no baking whatsoever and are a cute treat to make and serve to family & friends. They are super easy to make and only require very few ingredients.
The biscuit sweets require very few ingredients and little effort but the aroma and sheer delight they deliver due to taste and aroma will leave you wanting more than just one. They are also a novelty as they are moulded into the shape of pear. Kids also love getting involved to help mould these into shape.

Ingredients Almond Pears Amigdalota Recipe

125 ml of water
80 g sugar
1/2 tsp almond essence
25 ml rosewater
250 g almond meal
100 g icing sugar
15 whole cloves

Method Almond Pears Amigdalota Recipe

  1. For the syrup, add the water and sugar in a saucepan over low heat and let it boil for 6-7 minutes. Just before removing it from the heat add the almond essence and the rosewater and let the syrup cool.
  2. Place the almond meal into a bowl and gradually add the syrup stirring to combine well (there may be some syrup left over).
  3. Put the mixture into the fridge for 1 to 2 hours to set then remove a small handful each time to mould into a pear shape.
  4. Return the mixture back in the fridge for another hour. Remove from the fridge, dust with icing sugar and place a clove on the top of the pear.
Amigdalota recipe
Amigdalota

Want more Greek food recipe inspiration?

Browse some biscuit recipes or our full index of Greek food recipes.

View our food videos.

Cooking Classes to experience the best cooking class for Greek food in Melbourne.

Cookery classes are held at our culinary school in Melbourne and include basic cooking class Melbourne beginners, healthy cooking class, private cooking class and group cooking class.

Summary
recipe image
Recipe Name
Almond Pears Amigdalota Recipe
Author Name
Published On
Preparation Time
Cook Time
Total Time
Average Rating
51star1star1star1star1star Based on 2 Review(s)

Leave a Reply