The name Amygdalota tis Haras translates to “Almond Pears” in English, which perfectly captures the appearance of these distinctive Greek sweets. Despite the name, they aren’t made from pears at all! Instead, the term refers to their shape and texture—these almond-based confections are soft, chewy, and often shaped like small pears, giving them their name.
The core ingredient in Amygdalota tis Haras is ground almonds, which are combined with sugar, egg whites, and sometimes a splash of liqueur or orange zest for extra flavour. The dough is formed into small, pear-like shapes, that are baked and dusted with powdered sugar.
These almond-based sweets are naturally gluten-free, which makes them popular among those with dietary restrictions, and they also offer a refined sweetness that’s not overwhelmingly sugary. The simplicity of the ingredients is part of what makes Amygdalota so delicious—they’re a tribute to the ancient Greek tradition of using local nuts, fruits, and honey in desserts.
For this recipe, I used almond meal, not almond flour.
Icing sugar, also known as confectioners’ sugar.
Orange zest complements almonds perfectly. It adds a delightful citrus flavor to the almond cookie.
Mastica spirit is a Greek spirit made from the tears or sap of the Skinos tree, which grows only on the island of Chios. Its unique and fresh taste pairs wonderfully with almonds and orange zest.
Egg whites help bind the almond cookie together as it bakes.
Almond extract gives the Amydalota a stronger almond flavor, similar to marzipan. It pairs well with all the other ingredients.
A pinch of salt added to any dessert is a great way to enhance the flavours of your ingredients.
AMYGDALOTA TIS HARAS | ALMOND PEARS
Mary PolitisIngredients
- 380 g almond meal
- 80 g icing sugar
- 2 egg whites
- 30 ml Mastiha liqueur optional
- Zest of 1 orange
- ¼ tsp almond extract
- Pinch of salt
- Approximately 22 whole cloves
- 50 g icing sugar for decorating pears
Instructions
- Preheat the oven to 170 degrees Celsius. Combine the almond meal, icing sugar, egg whites, Mastiha, orange zest, almond extract, and salt in a bowl. Use your hands to knead the ingredients to form a dough.
- Using a tablespoon amount of almond mixture, roll into a ball and pinch the top to create a pear shape, then ensure the bottom is a little flat so the pear can sit straight. Insert the clove to look like a pear stalk. Arrange onto a baking tray and bake for 20 minutes or until lightly golden. Cool slightly.
- Dip cooled pears into icing sugar then arrange on a serving plate. You can dust more icing sugar on top if you wish.
I love your recipes Mary.
Have a lovely Christmas and a Happy New Year
Hi Poppy, Thank you so much! Merry Christmas xx