Almond Pears Or Cakes
|Unblanched almonds||1 Pound (500 Gram)|
|Caster sugar||8 Ounce (250 Gram)|
|Soft white breadcrumbs||1⁄2 Ounce (15 Gram)|
|Orange flower water/Rose water||2 Teaspoon (1 Teaspoon Plus Extra For Spraying Or Dipping)|
|Cloves||32 (Or More As Needed)|
|Icing sugar||1 Ounce (To Powder)|
Blanch the almonds by plunging them into boiling water for 1-2 minutes.
Remove and slip off the skins.
Using a food processor or blender, grind the almonds finely with 2 tablespoons of the sugar and the breadcrumbs.
Beat the eggs with the orange flower or rosewater.
Add the mixture to the almonds and beat in, with the rest of the sugar.
Knead to a smooth paste.
Break off pieces of paste (about 1-2 tablespoons) and shape into small 'pears'.
Insert a clove in the top of each one, for the stem.
Place them on an oiled or nonstick baking sheet.
Bake in an oven preheated to 150°C (300°F, gas 2) for about 20 minutes - until lightly coloured.
The old method of finishing these is to dip them in orange flower or rosewater, when they are cold.
I prefer to spray them lightly with an atomizer or spray bottle, and then coat them lightly with powdered sugar.