Bessies Taglich Or Tayglach Food

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TAYGLACH



Tayglach image

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.

Provided by Happy Harry 2

Categories     Dessert

Time 1h20m

Yield 36-40 serving(s)

Number Of Ingredients 12

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)

Steps:

  • Make a well of flour,salt and 1 tbsp sugar in a large bowl.
  • Add oil and eggs and mix very well with wooden spoon.
  • Dough will be quite elastic.
  • Pinch off large egg-size pieces.
  • Roll these between your hands (lightly flour if needed) until you have a piece as long as a drinking straw.
  • Place on floured board and roll flat so it is~ 1 inch wide.
  • Cut into 1 inch pieces.
  • Place one almond and two raisins on each piece.
  • Roll into a ball making sure that it is sealed completely.
  • Set aside.
  • In large pot bring honey,sugar and ginger to a boil.
  • Drop the pieces in and reduce heat to medium.
  • Cook for 35 to 40 minutes.
  • Stir with wooden spoon as needed.
  • Adjust your heat to maintain a slow rolling boil.
  • Remove pieces from honey with slotted spoon and set aside.
  • Turn heat to low, add hot water and cook down.
  • Stir frequently.
  • When mixture is 1/4 gone, remove from heat and return pieces to honey to coat again.
  • Remove with slotted spoon to cookie sheet or flat platter to cool.
  • At this time,you could sprinkle with crushed almonds (leftovers).
  • The wine is for your raisins, if you wish, to plump them.
  • Make sure they are drained and patted dry before using.
  • If you don't use the wine this way, you can do what I do and drink it!
  • The finished tayglach will be sticky and remain this way, as it should.
  • You can store them in an air-tight container and they will keep nicely for several weeks.
  • If you are creative, you can make a pyramid of them, sticking cut red and green candied cherries among them.

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