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Amygthalota    Veg  CD Confectionery  Greek  35mins plus cooling

Makes approx. 30   Cold Vegetarian Nuts  Spices  Sweets  Eggless  Greece Europe Mediterranean

Ingredients
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

Instructions

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.

3. 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.

 

 

 

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Key Cooking techniques

Chop to To cut into pieces of approximately the same size

Slice to -  To cut food, such as vegetables, into flat pieces of varying thickness.

Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.

Simmer - To maintain the temperature of a liquid at just below boiling.

 

Make Ahead/ Freeze

 

Tips, Options and Substitutions

Main equipment required to make this recipe

 

Chopping Knife

Chopping Board

Saucepan

Wooden or Plastic Spoon
 

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