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

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