Grind the almonds into a powder using a blender.

Boil the sugar with the water until it turns into syrup, about 8 to 10 minutes.

When the syrup cools, mix in the almonds and knead taking as much time as is needed until they are well combined.

Add the orange flower water and knead for a while longer. Take pieces of the dough and form amigdalota in the shape of a small pear.

Dust them with plenty of icing sugar and insert a clove on the top.

Place them in cupcake wraps and they are ready.