| 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
UCJU31A@prodigy.com ( M BROOMER) on 9 Au, g 1997
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