My friend Leah and I resurrected her grandmother's teiglach recipe and brought it into the modern era. If you're interested in the full story of how this version of the recipe evolved, read Anatomy of a Recipe.


    To make the dough

    Combine flour, baking powder and sugar in mixer bowl with dough hook attached.  Combine eggs, oil and water.  Gradually add this to the flour mixture while set on low speed.  Continue mixing till liquid is incorporated into dry ingredients, then allow to knead until a hard, solid dough is formed.

    Work with small pieces while keeping remainder of dough enclosed in plastic.  Roll dough through pasta maker to #3 thickness, then through either the fettucine or spaghetti cutter.  (If using an electric pasta maker, simply install the proper extruding disc.)

    Lay the cut dough in strips on lightly greased cookie sheets.  Repeat with remaining dough.

    Bake in a moderate 350F over for 1/2 hour or until just brown.  Cool.  Break into two-inch pieces.

    Honey mixture

    Melt the honey and sugar together in a 4-quart saucepan.  Add the nuts and baked dough strips.  Cook over very low heat, stirring occasionally, until a drop of the honey into cold water forms a soft ball, 234F on a candy thermometer.  Stir in the matzoh meal and butter and cook ten minutes longer.  Remove from heat.

    Butter a marble board and rolling pin.  Spread the hot honey mixture on the marble board, rolling to about 1/2-inch thickness.  Using a sharp knife, cut into diamond-shaped pieces, about 2" x  2".  Sprinkle with ground ginger to taste.

    Store in an air-tight container.

    Then hide this container from me or I'll eat the whole thing by myself.

    [Copyright 1997 Mimi Hiller - All rights reserved]