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3 eggs
Syrup:
Beat eggs slightly, sift dry ingredients, except nuts, and stir into eggs to make a stiff paste. Knead on lightly floured board 2 to 3 minutes.
Pat a small part of the dough into a 1/2" thickness and cut into 1/4" squares. Remove to a large plate and repeat until all the dough is in little squares.
Bring honey, sugar, and ginger to a rolling boil in a large, deep pot and carefully drop the bits of dough in, a few at a time. You do not want the syrup to cool too much. Once all the bits are in, cook over a reduced heat about 20 minutes, using a wooden spoon to keep it from boiling over. Do not stir much while cooking, particularly before the tayglach begin to harden.
About 5 minutes before the dough is done, drop the nuts into the syrup and add some more ginger and stir. When cooked, either make piles of this on plates, or put into greased muffin tins. When serving you can just take out the number of muffin sized clumps you need.
Store, covered with the cover not touching the tayglach. Either put toothpicks in to hold up the cover or put the muffin tin into a large box or container with a cover. If it is cold and the tayglach are too firm when you want to serve them, a few seconds in the microwave will help.
Poster's Notes:
Posted by Wendy Baker
Nutritional Info Per Serving: N/A
1/2 tsp. baking powder
2 cups flour
1-1/2 tsp. powdered ginger
1/4 tsp. salt
1/2 to 1 lb. whole shelled filberts or almonds
1 cup honey
Powdered ginger, to taste
1 cup sugar (can use more honey and less sugar if desired)
I just added this recipe to my shul cookbook I am editing, which is now in the mail to the publisher.