These little honey-baked, almond-topped pastries are the perfect treat for celebrating the holiday of Rosh Hashannah.
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
- Beat eggs slightly in mixer bowl; mix in oil.
- Combine flour, baking powder, ginger and salt. Slowly add dry ingredients to egg mixture; mix until firm dough is formed.
- 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.
- Place cut dough squares in shallow, wide pan. Pour honey over dough to cover.
- 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.
- 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.