Taiglach

These little honey-baked, almond-topped pastries are the perfect treat for celebrating the holiday of Rosh Hashannah.

Recipe Ingredients:

4 large eggs
3 tablespoons vegetable oil
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground ginger
1/4 teaspoon kosher salt
2/3 cup blanched almonds
1 pound honey

Cooking Directions:

1. Beat eggs slightly in mixer bowl; mix in oil.
2. Combine flour, baking powder, ginger and salt. Slowly add dry ingredients to egg mixture; mix until firm dough is formed.
3. Take about 1/3 of the dough and, on a very lightly floured board, roll to 3/4-inch thickness. Cut into 3/4-inch squares and place an almond in each square. Repeat with other 2/3 of dough.
4. Place cut dough squares in shallow, wide pan. Pour honey over dough to cover.
5. Bake in a preheated oven at 350°F (175°C) for 15 minutes; stir and bake 1 hour longer, stirring every 10 minutes to separate squares.
6. Pour mixture on a wet board. Cool and separate, replacing almonds that have fallen out.

Makes 10 servings.

Recipe courtesy of the National Honey Board.