• 2-1/2 cups sifted flour
  • 1/8 tsp salt
  • 1 tsp baking powder
  • 4 eggs
  • 4 tablespoons salad oil
  • 1 pound dark honey
  • 3/4 cup brown sugar
  • 1 tsp powdered ginger
  • 1/2 teaspoon nutmeg
  • 2 cups filberts (or other nuts except peanuts) chopped
  • 1/2 cup candied cherries (optional)


Sift the flour, salt and baking powder into a bowl. Make a well inthe center and drop the eggs and oil into it. Work into the flourand mix until a dough is formed. Break off pieces of dough and rollinto pencil-thick strips. Cut into 1/2-inch pieces and place on alightly greased cookie sheet.

Bake in a 350 F oven for 20 minutes or until browned. Shake pan once or twice. Cool.

Cook the honey, brown sugar, ginger and nutmeg for 15 minutes. Dropthe baked dough into it and cook for 5 minutes. Add the nuts andcook 10 minutes additional, stirring frequently. Test the mixtureby dropping a little on a wet surface; if it holds together, it'sdone; if not, cook until it does. Turn out onto a wet board and letcool until easy enough to handle. Then shape into 3-inch ballsbetween moistened hands. Decorate with the candied cherries, if youwish.

Makes approximately 36.

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Submitted 6/13/05.
Source: The Art of Jewish Cooking, by Jenny Grossinger
Submitted By: Rick Smith