Taiglach

Recipe Ingredients

2 1/2 cups	156g / 5.5oz	Flour - sifted
1/8 teaspoon	0.6ml	Salt
1 teaspoon	5ml	Baking powder
4		Eggs
4 tablespoons	60ml	Salad oil
1 lb	454g / 16oz	Dark honey
3/4 cup	120g / 4.2oz	Brown sugar
1 teaspoon	5ml	Powdered sugar
1/2 teaspoon	2.5ml	Nutmeg
2 cups	474ml	Filberts (or other nuts) - not peanuts
1/2 cup	31g / 1.1oz	Candied cherries - (optional)

Recipe Instructions

Sift the flour, salt and baking powder into a bowl. Make a well in the center and drop the eggs and oil into it. Work into the flour and mix until a dough is formed. Break off pieces of dough and roll into pencil-thick strips. Cut into 1/2-inch pieces and place on a lightly greased cooky sheet.

Bake in a 350 degree oven 20 minutes or until browned. Shake the pan once or twice. Cool.

Cook the honey, brown sugar, ginger and nutmeg for 15 minutes. Drop the baked dough into it and cook for 5 minutes. Add the nuts and cook 10 minutes additional, stirring frequently. Test the mixture by dropping a little on a wet serface; if it holds together, it's done; if not, cook until it does. Turn out onto a wet board and let cool until easy to handle. Then shape into 3-inch balls between moistened hands. Decorate with the candied cherries, if you wish. Makes approximately 36.

Source:
THE ART OF JEWISH COOKING by Jennie Grossinger - Published by Bantam Books, Inc. (c) 1958

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