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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 4 | eggs |
| 3 Esslöffel | Oil (according as needed) |
| 1 Esslöffel | sugar |
| 4 Tasse | flour |
| 1 Teelöffel | Baking powder (it really shouldn't be a Full teaspoon) |
| 1/2 x ca. 450 g | Filberts (more or less) |
| 1/2 x ca. 450 g | Pecans or walnuts (more or less) |
| 1 1/2 x ca. 450 g | honey |
| 4 Esslöffel | sugar |
| 1/4 Tasse | water |
| 1 Teelöffel | Ground ginger (more if you like the taste) |
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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 1/2 inch thick. 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.
When dough balls are ready, heat the honey, sugar, water and ginger until it comes to a boil. Drop in the nuts and dough balls, cover, let simmer about 10 minutes and then uncover. Let it simmer slowly; keep stirring until all the honey is absorbed; then turn out onto a wet board. Form into a cone, or whatever shape you wish, and let cool.
Jewish-Food digest 300
From the Jewish Food recipe list. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.
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