- 2 cups flour
- 1 teaspoon baking powder
- 2 tablespoons sugar
- 2 large eggs, lightly beaten
- 2 tablespoons vegetable oil, preferably Canola
- 1/3 cup cold water
- Honey mixture:
- 1 pound honey
- 1 cup sugar
- 1/2 pound shelled pecans or walnuts
- 3 tablespoons matzoh meal
- 2 tablespoons unsalted butter or margarine
- ground ginger, to taste
To make the dough
Combine flour, baking powder and sugar in mixer bowl with dough hook attached. Combine eggs, oil and water. Gradually add this to the flour mixture while set on low speed. Continue mixing till liquid is incorporated into dry ingredients, then allow to knead until a hard, solid dough is formed.
Work with small pieces while keeping remainder of dough enclosed in plastic. Roll dough through pasta maker to #3 thickness, then through either the fettucine or spaghetti cutter. (If using an electric pasta maker, simply install the proper extruding disc.)
Lay the cut dough in strips on lightly greased cookie sheets. Repeat with remaining dough.
Bake in a moderate 350F over for 1/2 hour or until just brown. Cool. Break into two-inch pieces.
Melt the honey and sugar together in a 4-quart saucepan. Add the nuts and baked dough strips. Cook over very low heat, stirring occasionally, until a drop of the honey into cold water forms a soft ball, 234F on a candy thermometer. Stir in the matzoh meal and butter and cook ten minutes longer. Remove from heat.
Butter a marble board and rolling pin. Spread the hot honey mixture on the marble board, rolling to about 1/2-inch thickness. Using a sharp knife, cut into diamond-shaped pieces, about 2" x 2". Sprinkle with ground ginger to taste.
Store in an air-tight container.
Then hide this container from me or I'll eat the whole thing by myself.