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Taygleh
Category: Desserts, Miscellaneous
Serves: 15-20 pieces
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Ingredients:
2 large eggs 2 T. vegetable oil 1/2 t. baking powder 1-1/4 - 1-1/2 c. all-purpose unbleached flour 2/3 c. honey 1/3 c. packed dark brown sugar 1/2 t. ground ginger 1/2 t. round cinnamon 1/2 to 1 c. walnuts, blanched almonds or pecans
Directions:
Mix the eggs, oil, baking powder and enough flour to make a smooth, easy to handle dough, not too dry or sticky. Roll into 3/8” to 1/2” ropes of different sizes, then cut into 3/8” to 1/2” pieces, and roll to make round balls. Arrange on a greased baking sheet and bake in a preheated 350°F oven for 15 or 20 minutes, until lightly browned. Remove and cool slightly. Combine the honey, brown sugar, ginger and cinnamon in a large saucepan and bring to a boil over medium-high heat. Lower the heat and gently simmer 5 minutes. Add the warm dough pieces, stirring gently with a wooden spoon for 10 minutes. Stir in the nuts. Continue simmering while stirring, 15 minutes more. Remove from the heat and continue stirring 10 more minutes, until syrup becomes very thick and dough pieces hold together. Turn onto a lightly oiled baking sheet and let cool until it can be handled. Dip your hands into ice water. Form the warm mixture into small mounds or balls, each with 4-5 pieces of dough and nuts; or can be formed into one or two larger cones. Store in airtight containers.