, others may be too soft and soggy. Like potato salad, each family usually has their favorite version of this recipe who roots are Eastern European and Middle Eastern Best if served the same day made but may be sealed with oiled foil or waxpaper and stored up to a week ina cool dry place but they will get hard indeed. From experience, serve the same day prepared!!! Also if the air is too humid, these may not turn out well. A cool kitchen works the best These are traditionally made for the Jewish new year, with honey being made a sweet symbol for the coming year The recipe is an adaption of several I also posted another similar recipe a while ago called Holiday Taigalach-honey nut balls- . Taighlach can be a challenge to make! See less
Teiglach (Ashkenazic Honey Dough Balls) From Gil Marks’ The World of Jewish Cooking. 3 large eggs, lightly beaten ½ teaspoon baking powder ¼ teaspoon salt About 1 ¾ cups all-purpose flour. 1 cup honey ½ cup sugar ½ teaspoon ground ginger 1 cup coarsely chopped walnuts, blanched almonds, or hazelnuts (optional). Taiglach- Honey Cookie Bars of Jewish origin. A unique toffee. I mean how many ways can you futz with matzah balls or fiddle with hummus?