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The Hirshon Jewish New Year Teiglach - טײגלעךְ‎

The Hirshon Jewish New Year Teiglach – טײגלעךְ‎

  • Author: The Generalissimo


Units Scale
  • Dough:
  • 4 eggs
  • 3 Tbsp. oil (as needed)
  • 1 Tbsp. sugar
  • 4 cups unbleached flour
  • 1 level tsp baking powder
  • 1/2 lb. chopped macadamia nuts
  • 1/2 lb. chopped pecans
  • ***
  • Syrup:
  • 1 1/2 lbs. orange blossom honey
  • 4 Tbsp. sugar
  • 1/4 cup water
  • 1 tsp ground ginger
  • 1/2 tsp grated nutmeg
  • 1/2 tsp freshly-ground cardamom
  • 1 tsp finely-chopped lemon zest


  1. Sift sugar, flour and baking powder together. Add eggs, and enough oil to make a soft dough. Take pieces and roll into a rope about 1/3 to ½ inch thick.
  2. Cut into small pieces as long as it is thick. Roll to make them little balls. Place on a jelly roll sheet and bake in 375F oven about 10 minutes, until lightly brown.
  3. When dough balls are ready, heat the honey, sugar, water, nutmeg, lemon zest and ginger until it comes to a boil. Drop in the nuts and dough balls, cover, let simmer about 10 minutes and then uncover.
  4. Let it simmer slowly; keep stirring until all the honey is absorbed; then turn out onto an oiled cookie sheet. Form into a cone or pyramid on a doily placed on a serving plate, and let cool. If you plan to keep teiglach for a few days, store in an airtight tin.