1/2 Photos of Tayglach
1 hr 20 mins
Happy Harry #2's Note:
I have looked high and low for this wonderful sweet from my childhood to no avail. I finally came up with a version that is very much the same in taste if not in looks. This is a treat for young and old alike. This recipe comes from one similar in an old cookbook from Temple Beth Israel with which I experimented.
My Private Note
Units: US | Metric
- 1 3/4 cups all-purpose flour
- 1 cup sugar, plus
- 1 tablespoon sugar (may use half amt.of Splenda)
- 1/2 teaspoon salt
- 3 eggs, beaten (if large, you might need to add a bit more flour)
- 10 ounces unsalted roasted almonds
- 5 ounces golden raisins
- 1 lb honey (I suggest clover)
- 1 teaspoon ground ginger or 1/2 inch fresh ginger, peeled
- 1 tablespoon vegetable oil or 1 tablespoon canola oil
- 3/4 cup hot filtered water
- 1/2 cup sweet wine (optional)
- 1Make a well of flour,salt and 1 tbsp sugar in a large bowl.
- 2Add oil and eggs and mix very well with wooden spoon.
- 3Dough will be quite elastic.
- 4Pinch off large egg-size pieces.
- 5Roll these between your hands (lightly flour if needed) until you have a piece as long as a drinking straw.
- 6Place on floured board and roll flat so it is~ 1 inch wide.
- 7Cut into 1 inch pieces.
- 8Place one almond and two raisins on each piece.
- 9Roll into a ball making sure that it is sealed completely.
- 10Set aside.
- 11In large pot bring honey,sugar and ginger to a boil.
- 12Drop the pieces in and reduce heat to medium.
- 13Cook for 35 to 40 minutes.
- 14Stir with wooden spoon as needed.
- 15Adjust your heat to maintain a slow rolling boil.
- 16Remove pieces from honey with slotted spoon and set aside.
- 17Turn heat to low, add hot water and cook down.
- 18Stir frequently.
- 19When mixture is 1/4 gone, remove from heat and return pieces to honey to coat again.
- 20Remove with slotted spoon to cookie sheet or flat platter to cool.
- 21At this time,you could sprinkle with crushed almonds (leftovers).
- 22The wine is for your raisins, if you wish, to plump them.
- 23Make sure they are drained and patted dry before using.
- 24If you don't use the wine this way, you can do what I do and drink it!
- 25The finished tayglach will be sticky and remain this way, as it should.
- 26You can store them in an air-tight container and they will keep nicely for several weeks.
- 27If you are creative, you can make a pyramid of them, sticking cut red and green candied cherries among them.
Nutritional Facts for Tayglach
Serving Size: 1 (44 g)
Servings Per Recipe: 36
- Amount Per Serving
- % Daily Value
- Calories 152.7
- Calories from Fat 45
- Total Fat 5.0 g
- Saturated Fat 0.5 g
- Cholesterol 17.6 mg
- Sodium 39.4 mg
- Total Carbohydrate 25.8 g
- Dietary Fiber 1.3 g
- Sugars 19.1 g
- Protein 3.0 g