Chanukah - Teiglach

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Teiglach

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories : Chanukah Cookies

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 cups unbleached flour -- (1 1/2 to 2)

1 tablespoon baking powder

1 Pinch salt

3 tablespoons vegetable oil

3 eggs

1 1/2 cups honey

1/2 cup dark brown sugar

1 teaspoon ground ginger

1/2 teaspoon grated nutmeg

1 teaspoon chopped lemon peel

2 cups coarsely chopped mixed nuts

(walnuts, pecans, hazelnuts, blanched almonds)

 

Preheat oven to 350F. Grease a large cookie sheet; set aside. Sift 1 1/2 cups

flour with baking powder and salt. Add vegetable oil and eggs. Mix well. Add

more flour, if necessary, to make a smooth, elastic dough. Roll small pieces of

the dough into ropes about 1/2-inch thick. Cut the ropes into 1/2-inch pieces.

Roll each piece in the palm of the hand to make it round. Do this until you have

about 60 to 70 balls, taking care to make them about the same size so they will

cook evenly. Bake in batches for 15 to 20 minutes or until lightly browned.

Remove from oven. Allow balls to cool for 10 to 15 minutes. Meanwhile, combine

honey, brown sugar, ginger, nutmeg and lemon peel in a large nonreactive

saucepan. Stir with a wooden spoon, breaking up lumps of sugar. Bring to a boil

and immediately lower the heat. Simmer for 10 minutes. Add the warm dough balls

and simmer for another 10 minutes, stirring gently with a wooden spoon. Add the

chopped nuts and simmer, stirring, for a final 1!

0 mi

nutes. Let mixture cool in pan for 10 or 15 minutes, stirring occasionally.

Re-oil the cookie sheet, and turn the mixture out onto it. Let stand until cool

enough to handle. Moisten your hands with cold water and form the mixture into a

pyramid. Makes about 2 pounds of teiglach.

 

Note: if you prefer, you can also form the teiglach into smaller individual

pyramids on separate plates.

 

Description:

" Pastry balls dipped in a honey glaze and arranged in a pyramid "

Source:

" The Jewish-American Kitchen by Raymond Sokolov (Wings Books, 1993) "

Yield:

" 2 pounds "

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Per Serving (excluding unknown items): 4891 Calories; 215g Fat (37.4% calories

from fat); 84g Protein; 726g Carbohydrate; 30g Dietary Fiber; 561mg Cholesterol;

1858mg Sodium. Exchanges: 12 1/2 Grain(Starch); 8 Lean Meat; 0 Fruit; 38 Fat;

35 1/2 Other Carbohydrates.

 

NOTES : " Actually, we usually associate teiglach with Yom Kippur [the Day of

Atonement] or Rosh Hashanah [the Jewish New Year], but my family served it at

Hanukkah as well. At Hanukkah, you must have something sweet. " -- Fred Berliner

In " Grandmother taught Hannukah cook " 12/09/98 By Ellen Sweets / The Dallas

Morning News

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