by Tina Wasserman, Cooking & More

I developed this recipe based on the old country recipe but using modern science to avoid the usual pitfalls of either having the dough be underdone or the honey mixture being hard as a rock when it cools down.  Instead of "cooking" the dough in the boiling syrup, I bake the dough in advance and then boil the syrup for the right amount of time to create a soft honey coating for the Teiglach tower.


3 eggs
3 tablespoons oil
½ teaspoon vanilla
2 Tablespoons water
2 1/2 cups flour
1/4 teaspoon salt
1/4-teaspoon ginger
1 teaspoon baking powder
1 pound wildflower honey (any honey is O.K. but wildflower is the best)
1/2  cup sugar
1/2  teaspoon ginger
1 piece of orange zest 2-inches  long 1/2 inch wide
1 cup toasted hazelnuts
1/2 cup candied cherries or raisins


Preheat the oven to 375F.

In a small bowl combine the eggs, oil, water, and vanilla and beat with a fork or whisk until light and combined.  In a medium bowl, combine the flour, salt, ginger, and baking powder.

Add the liquid ingredients to the dry ingredients and stir with a fork until well combined.  Knead with your hands for a few minutes until dough is smooth and shiny.  Cover with plastic wrap and let rest for 10 minutes.

Roll out small balls of dough into long 1/2-inch wide snakes and cut into 1/3 inch pieces.  Roll dough pieces briefly in your hands to make balls and place them on ungreased cookie sheets. Bake for 20 - 22 minutes or until golden brown.  Cool completely or freeze until later use.

When you are ready to complete recipe, combine the honey, sugar, orange zest and ginger in a heavy 3-quart saucepan and bring slowly to a boil.  Simmer for 10 minutes. Remove from heat and add the teiglach balls, nuts and cherries or raisins to the honey mixture and stir to coat well.  Place in a pie plate or individual tart tins mounded to form a pyramid.


Recipes: Desserts, Holiday, Parve, Kosher

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