These little almond-topped pastries bakedin honey are the perfect treat for celebrating the holiday ofRosh Hashannah.
4 large eggs
Beat eggs slightly in mixer bowl; mixin oil.
Combine flour, baking powder, ginger andsalt. Slowly add dry ingredients to egg mixture; mix until firmdough is formed.
Take about 1/3 of the dough and, on avery lightly floured board, roll to 3/4-inch thickness. Cut into3/4-inch squares and place an almond in each square. Repeat withother 2/3 of dough.
Place cut dough squares in shallow, widepan. Pour honey over dough to cover.
Bake at 350°F (175°C) for 15 minutes;stir and bake 1 hour longer, stirring every 10 minutes to separatesquares.
Pour mixture on a wet board. Cool andseparate, replacing almonds that have fallen out.
3 tablespoons vegetable oil
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground ginger
1/4 teaspoon kosher salt
2/3 cup blanched almonds
1 pound honey
Makes 10 servings.
Recipe courtesy of the National Honey Board.
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