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Mia Kouppa

https://miakouppa.com

Amygdalota tis haras, no bake Greek marzipan pears

A traditional sweet made with almond flour and flavoured with rose water and almond extract. These gluten-free and vegan marzipan shaped pears are coated with icing sugar and served especially during celebrations or to guests.

Prep Time20

Cook Time10

Cooling time30

Total Time1

Course: Dessert

Cuisine: Greek

Diet: Gluten Free, Vegan

Servings: pieces

Calories: 106kcal

Author: Billie Bitzas

Equipment

1 small pot

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

Instructions

In a small pot combine the water and the sugar. Heat over medium heat for 10 minutes, stirring occasionally. Add in the rose water and the almond extract and immediately remove from the heat. Stir and allow to cool completely.
70 ml water, 80 grams sugar, 24 ml rose water, ½ tsp almond extract
Stir the salt into the almond flour and then add the almond flour a few tablespoons at a time into the pot with the syrup, stirring well after each addition. You will find that it becomes easier to stir in the almond flour with your hands. Work the dough until you can easily form it into shapes.
250 grams almond flour, ½ tsp salt
When your dough is ready, use a tablespoon (a mini scooper works well) to portion out the dough. Using your hands, shape the dough into small pears. I like to flatten mine a bit on the bottom so that they don't tip over. Repeat until all the dough is used, and set aside.
Sift the icing sugar into a shallow bowl or dish to remove any clumps. Carefully roll the pears into the icing sugar until they are thoroughly coated. Insert a clove into the top of the amygdalota, to symbolize the stem of a pear. Enjoy!
100 grams icing sugar, 20 cloves

Nutrition