Teglach
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Eggs | |
| 3 | tablespoons | Oil (according as needed) |
| 1 | tablespoon | Sugar |
| 4 | cups | Flour |
| 1 | teaspoon | Baking powder (it really shouldn't be a FULL teaspoon) |
| ½ | pounds | Filberts (more or less) |
| ½ | pounds | Pecans or walnuts (more or less) |
| 1½ | pounds | Honey |
| 4 | tablespoons | Sugar |
| ¼ | cup | Water |
| 1 | teaspoon | Ground ginger (more if you like the taste) |
Directions
DOUGH
SYRUP
From: sybel@... (Ruth Donenfeld) Date: Sun, 4 Aug 1996 10:25:49 -0700 Sift sugar, flour and baking powder together. Add eggs, and enough oil to make a soft dough. Take pieces and roll into a rope about ⅓ to ½ inch thick. Cut into small pieces as long as it is thick. Roll to make them little balls. Place on a jelly roll sheet and bake in 375F oven about 10 minutes, until lightly brown.
When dough balls are ready, heat the honey, sugar, water and ginger until it comes to a boil. Drop in the nuts and dough balls, cover, let simmer about 10 minutes and then uncover. Let it simmer slowly; keep stirring until all the honey is absorbed; then turn out onto a wet board. Form into a cone, or whatever shape you wish, and let cool.
JEWISH-FOOD digest 300
From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, .