Greek Recipes

Greek and Cypriot recipes

Almond Pears – Amigthalota Aclathakia


  • 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
Almond Pears - Amigthalota Aclathakia

Almond Pears – Amigthalota Aclathakia


  • 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.

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