Title: Amigthalota (almond pears)
 Categories: Greek, Candies
      Yield: 30 servings
 
      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.