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 tablespoons oil
½ teaspoon vanilla
2 Tablespoons water
2 1/2 cups flour
¼ teaspoon salt
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
- Preheat the oven to 375F.
- 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.
- 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.
- 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.
- 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.