Teiglach, Another Way

2½ cups sifted flour
1/8 tsp salt
1 tsp baking powder
4 eggs
4 tablespoons salad oil
1 pound dark honey
¾ cup brown sugar
1 tsp powdered ginger
½ teaspoon nutmeg
2 cups coarsely chopped filberts (or other nuts except peanuts)

Optional
½ cup candied cherries

Sift the flour, salt and baking powder into a bowl.

Make a well in the center and drop the eggs and oil into it. Work into the flour and mix until a dough is formed.

Break off pieces of dough and roll into pencil-thick strips.

Cut into ½-inch pieces and place on alightly greased cookie sheet.

Bake in a 350 F oven for 20 minutes or until browned. Shake pan once or twice. Cool.

Cook the honey, brown sugar, ginger and nutmeg for 15 minutes.

Drop the baked dough into it and cook for 5 minutes.

Add the nuts and cook 10 minutes additional, stirring frequently.

Test the mixture by dropping a little on a wet surface; if it holds together, it’s done; if not, cook until it does.

Turn out onto a wet board and let cool until easy enough to handle. Then shape into 3-inch balls between moistened hands.

Decorate with the candied cherries.


Update: You can get teiglach and other authentic Jewish sweets through mail order from the Delancey Dessert Company in New York.