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  Rosh Hashanah Teiglach
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Prep Time:
  not specified
Difficulty Level:
  Light Snack
  Bars and Cookies
Health Conscious:
  not specified
Cooking Method:
  Rosh Hashana
Main Ingredients:

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Rosh Hashanah Teiglach
When I was a kid, all the New York Jewish bakeries sold Teiglach sometimes with 1950s style additions like maraschino cherries and coconut. Now, Teiglach recipes are extinct to the point where people below the age of 40 don’t even recognize the name.

I don’t anticipate a big revival. Though my homemade Teiglach recipe attempt was yummy and also quite pretty, the effort nearly drove me mad to the point that I nearly gave up but then, my 11 year old son saved the day by completing the tedious task of cutting the dough.
3 eggs
1 teaspoon sugar
1/4 teaspoon salt
1 and 1/2 cups of flour plus additional flour so that the mixture will form a workable dough.

Honey Syrup
3/4 cup honey
1/3 cup sugar
Handful of whole almonds or other nuts (note: if you’re making this for Rosh Hashana you may want to skip the nuts)

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Helpful Hints
Teiglach are sticky. Store in airtight container. You can bake the teiglach first and then make syrup and assemble the next day. That’s what I did.
Related Links for this Recipe
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Delicious Tzimmes Recipes & Other Carrot Side Dish Recipes for Rosh HaShanah
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Tag with this Recipe
Rosh Hashana
Light Snack
Bars and Cookies

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