Taiglach (tayg - lock)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2¼ | cup | Unsifted flour |
| 1½ | teaspoon | Baking powder |
| 1 | teaspoon | Salt |
| ¼ | cup | Oil |
| 4 | Eggs | |
| ¾ | cup | Firmly packed brown sugar |
| 1½ | teaspoon | Ginger |
| ½ | teaspoon | Nutmeg |
| 1⅓ | cup | Honey |
| 1 | cup | Pecans |
| ½ | cup | Filberts |
| ½ | cup | Walnuts |
Directions
I know you asked for an Italian cookie - but my Jewish cookbook has a baked pastry that is very similar - it's called Taiglach (Tayg - lock). This recipe is from a cookbook called "We Remember Bubba!" Combine flour, baking powder and salt; mix thoroughly. Add oil and eggs.
Knead to make a soft dough. Roll and twist dough into a rope formation.
(¼" in diameter); cut into small, irregular pieces. Place pieces of dough on an ungreased cookie sheet and bake at 350* for about 20 minutes, or until lightly golden. Cool.
In a large saucepan, combine brown sugar with ginger, nutmeg and honey; cook to hard-crack stage. Drop the pieces of baked dough into the honey mixture; stir and cook 5 minutes longer. Add nuts; stir and cook an additional 3 - 5 minutes.
Turn mixture out onto a wet surface and allow to cool until easy to handle.
With moistened hands, mound taiglach on a tray (in a pyramid), and cool.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by UCJU31A@... ( M BROOMER) on 9 Au, g 1997