Growing up on Long Island meant that before the High Holidays almost every bakery had a sign in its window that implored people to place their challah and Teiglach  orders early. In Dallas it was a little known treat but I taught how to make it every chance I got.  You will enjoy sitting around the table and picking the sticky balls off their pyramid.  Here’s to a sweet year!

3 eggs

3 tablespoons oil

½ teaspoon vanilla

2 Tablespoons water

2 1/2 cups flour

¼ teaspoon salt

1/4-teaspoon ginger

1 teaspoon baking powder


1 pound wildflower honey (any honey is O.K. but wildflower is the best)

½ cup sugar

½ teaspoon ginger

1 piece of orange zest 2″ long 1/2 inch wide

1 cup toasted hazelnuts

1/2 cup candied cherries or raisins


  1. Preheat the oven to 375F.
  2. In a small bowl combine the eggs, oil, water, and vanilla and beat with a fork or whisk until light and combined.  In a medium bowl, combine the flour, salt, ginger, and baking powder.
  3. Add the liquid ingredients to the dry ingredients and stir with a fork until well combined.  Knead with your hands for a few minutes until dough is smooth and shiny.  Cover with plastic wrap and let rest for 10 minutes.
  4. Roll out small balls of dough into long 1/2-inch wide snakes and cut into 1/3 inch pieces.  Roll dough pieces briefly in your hands to make balls and place them on ungreased cookie sheets. Bake for 20 – 22 minutes or until golden brown.  Cool completely or freeze until later use.
  5. When you are ready to complete recipe, combine the honey, sugar, orange zest and ginger in a heavy 3-quart saucepan and bring slowly to a boil.  Simmer for 10 minutes. Remove from heat and add the teiglach balls, nuts and cherries or raisins to the honey mixture and stir to coat well.  Place in a pie plate or individual tart tins mounded to form a pyramid.
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