Ingredients

3 cups blanched almonds
3 cups confectioners sugar
1 tablespoon orange water
1/4 cup orange juice, plus more, for shaping

Directions

Grind the almonds in a food
processor until ground fine. Add in 2 1/2 cups of sugar. Put the almond mixture into a small saucepan on
medium high heat. Add in the liquids and simmer until sugar is dissolved. Put aside to cool.

Once cool, shape tablespoon-sized portions of the mixture into 1 1/2-inch-high pear shapes, wetting your
fingers with the juice. Dredge each cookie in confectioners or granulated sugar to coat. Wrap individually in
cellophane or place in a box with a lid. Let stand for at least 3 days before serving.