Ingredients:

• 1 lb of ground Almonds
• 1 cup of Sugar
• 5 tbsp Semolina
• 1 lb icing Sugar
• 1.5 cups of Orange Flower Water
• 30 whole Cloves
• Butter for lining baking sheets
• Flour for lining baking sheets

Method:

• Place the grounded almonds, sugar, semolina, and 6 tablespoons of the orange flower water in a large mixing bowl and knead into soft dough.
• If the dough is too stiff, add 1 or 2 tablespoons of orange flower water.
• Lightly butter and flour some baking sheets.
• Break off small pieces of the dough (about the size of a walnut) and mould into small pear shapes.
• Insert 1 clove at the top of each pear to represent the stalk.
• Arrange upright on the baking sheets leaving some space in between them.
• Bake in a preheated oven to 150 degrees Celsius, 300 degrees Fahrenheit, Gas Mark 2 for about 20 minutes.
• After about 10 minutes of baking, cover the almond pears with parchment paper if the tops seem to be browning too quickly.
• Remove from the oven and allow them to cool down.
• When the almond pears are cold, dip them very briefly into the remaining orange flower water.
• Place then back into the baking sheets lined with parchment paper and coat them with icing sugar.
• A few minutes later coat them once more with icing sugar.
• Amigthalota – Aclathakia (Almond Pears) got their name because of their shape and their main ingredient.
• Aclathakia (Pears) because they look like a pear.
• Amigthalota (Amigthala) their main ingredient – Almonds.