| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Italian | 1 | Servings | |
INGREDIENTS
| 2 1/4 | c | Unsifted flour |
| 1 1/2 | ts | Baking powder |
| 1 | ts | Salt |
| 1/4 | c | Oil |
| 4 | Eggs | |
| 3/4 | c | Firmly packed brown sugar |
| 1 1/2 | ts | Ginger |
| 1/2 | ts | Nutmeg |
| 1 1/3 | c | Honey |
| 1 | c | Pecans |
| 1/2 | c | Filberts |
| 1/2 | c | Walnuts |
INSTRUCTIONS
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. (1/4" 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 [email protected] ( M BROOMER) on 9 Au, g 1997
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