Name: Amygdalota tis haras, no bake Greek marzipan pears
Prep time: 20 min
Cook time: 10 min
Total time: 60 min
Ingredients: 70 ml water; 80 grams sugar; 24 ml rose water; ½ tsp almond extract; 250 grams almond flour; ½ tsp salt; 100 grams icing sugar; 20 cloves

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A traditional Greek sweet made with almond flour and flavoured with rose water and almond extract. These no-bake gluten-free and vegan marzipan shaped pears are coated with icing sugar and served especially during celebrations or to guests.

Amygdalota tis haras is a wonderful name, isn’t it! In Greek, almonds are amygdala and tis haras means of joy. Their name makes reference to the fact that these no-bake Greek marzipan pears are often served at weddings and baptisms and other celebratory events. They are also prepared by homemakers, across much of Greece, who offer them as small bites (kerasmata) to guests. Perfect with a cup of Greek coffee or a soothing Chamomile tea.

Amygdalota tis haras is a recipe that epitomizes all that is wonderful about Greek cooking. Simple ingredients, easy preparation, and meaningful symbolism. I am so happy to share this tradition with you!

Why I love this recipe

I love tradition and nostalgia. So, recipes like this one bring up so many wonderful emotions! Knowing that these amygdalota tis haras have been made for generations, especially to celebrate joyous moments, brings such a smile to my face. Making recipes like this one connects us to our Greek heritage and keeps beautiful customs alive.

Also, they are delicious! I love how easily they come together. I love that they are vegan, and gluten-free, making them perfect for people who are often limited in what they can enjoy! The texture is soft and chewy, and the sweetness is subtle and very pleasant.

I also love the subtle but wonderful flavour. To be honest, I am not a huge fan of rosewater. But, in this recipe the rosewater is not overpowering at all, and really gives a delicate floral flavour and aroma that I love!

Showing what the cookie looks like in the inside.

Key ingredients

There is not much to these gorgeous amygdalota tis haras. All you need is:

Almond flour I use finely ground almond flour that I purchase to make these treats.

Sugar White granulated sugar is combined with water to make a syrup base

Rosewater I add some rosewater which gives these amygdalota a subtle flavour and aroma. Don’t worry – it is not overpowering!

Almond extract A bit of almond extract enhances the almond flavour.

Salt Of course, a pinch of salt heightens the flavour of every recipe.

Icing sugar I use icing sugar to coat these small marzipan pears

Cloves I use cloves to symbolize the stem of the pear. So cute!

Ingredients include: sugar, rose water, almond extract, water, cloves, icing sugar and almond flour.

Recipe substitutions

If you prefer not to use rosewater you can use orange blossom water instead.

If you cannot find already prepared almond flour you can grind up your own peeled and blanched almonds. Grind them in a food processor until they are fine.

How to make them

Making amydgalota tis haras is really simple, and since this is a no-bake recipe you don’t have to worry about turning on an oven. Especially great if you are preparing these in the heat of the summer! This is all you have to do:

Step 1
Combine the water and sugar in a small pot. Heat over medium low heat for 10 minutes. The sugar will melt and the syrup will be slightly thick. Add in the rose water and almond extract and remove from heat immediately. Stir to combine.

Step 2
Allow your syrup to cool (I usually leave it in the pot) and then whisk together the salt and almond flour, and add that to the pot, a bit at a time. Stir well after each addition. I usually finish this by hand.

The almond flour being added to the syrup.

Step 3
When you are able to form the dough into shapes, create pear shapes using approximately 1 tablespoon of dough. Repeat until all the dough is used up.

Combining the syrup with the almond flour.

Step 4
Roll the amygdalota into sifted icing sugar (to remove any clumps) and then insert a clove into the top to symbolize the stem of a pear.

Recipe variations

This recipe is traditionally made with almonds, but you can definitely experiment and try making them with another type of nut. Hazelnuts, pistachios or walnuts would probably work well, although this would not be traditional.

This recipe is not to be confused with amygdalota cookies. These are baked cookies that contain egg whites. They are SO delicious, but different from this recipe!

Helpful hints

Making amydgadlota tis haras is really quite simple. Still, there are a few things to keep in mind to make sure you have success!

Do not caramelize your syrup

If you turn your heat up too high, or let it go too long, you risk caramelizing your syrup and having it turn brown. You don’t want that. Be sure to keep your heat on medium low, and do not use a pot that is too large. Keep an eye on your syrup as well!

Do not dirty extra dishes!

I allow my syrup to cool in the pot and then I add the rest of the ingredients right into the pot! Just be sure that you use a pot that can hold all the almond flour.

Use a mini-scooper

I love using one tablespoon mini-scoopers to portion out my dough. That way, I am sure that all my marzipan pears are the same size.

Flatten the bottoms of your pears

I like to flatten the bottom of my amygdalota slightly, just so that they can stay upright and not roll over.

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How to serve

If you will be serving amygdalota tis haras to guests, one or two will usually suffice (although it is definitely easy to eat more in one sitting!). I like to serve them with a cold glass of water, along with a coffee or tea.

If you will be offering these as favours during a celebratory event, you can package them individually in clear cellophane bags tied with ribbon, for a pretty presentation.

How to store

Amygdalota tis haras will keep well in a tightly sealed container at room temperature for several days. In the refrigerator they will keep for a week or two. Remember that they have no eggs or dairy, so they can last well for a pretty long time.

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