The name Amygdalota tis Haras translates to “Almond Pears of Joy,” a title that beautifully reflects the charming appearance of these traditional Greek sweets. Despite what the name suggests, there are no actual pears involved, the reference comes from their delicate, pear like shape and tender, chewy texture.
In my version of the recipe, I’ve made a few flavourful changes: I’ve skipped the mastiha and replaced the classic almonds with vibrant, aromatic pistachios. Ground pistachios, brightened with a hint of orange zest for extra depth. The dough is shaped into small, elegant pear forms, baked until lightly set, and finished with a dusting of powdered sugar.
These pistachio based treats remain naturally gluten-free, making them a wonderful option for those with dietary restrictions, while their gentle sweetness keeps them refined rather than sugary. The simplicity of the ingredients is part of their charm, a homage to the long Greek tradition of crafting desserts from the region’s finest nuts, fruits, and natural flavourings.
If you'd love to try my original Almond version of this recipe, click here https://www.maryskouzina.com/amygdalota-tis-haras-almond-pears/
For this recipe, I used pistachios, which I blitzed into a fine sand-like powder.
Icing sugar, also known as confectioners’ sugar.
Lemon zest complements pistachios perfectly. It adds a delightful citrus flavour to the cookie.
Egg whites help bind the almond cookie together as it bakes.
Vanilla extract to bring out a subtle sweetness in the pistachios.
A pinch of salt added to any dessert is a great way to enhance the flavours of your ingredients.
PISTACHIO PEARS
Mary PolitisIngredients
- 380 g pistachios - processed fine
- 80 g icing sugar
- 2 egg whites
- Zest of 1/2 a lemon
- 1/2 tsp vanilla 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 pistachio meal, lemon zest, and salt in a bowl. Use your hands to mix the lemon zest into the fine pistachios.
- In a small bowl, combine egg whites, sugar and vanilla. Whisk until well combined.
- Using a tablespoon of pistachio 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.