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1
Make a well of flour,salt and 1 tbsp sugar in a large bowl.
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2
Add oil and eggs and mix very well with wooden spoon.
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3
Dough will be quite elastic.
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4
Pinch off large egg-size pieces.
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5
Roll these between your hands (lightly flour if needed) until you have a piece as long as a drinking straw.
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6
Place on floured board and roll flat so it is~ 1 inch wide.
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7
Cut into 1 inch pieces.
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8
Place one almond and two raisins on each piece.
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9
Roll into a ball making sure that it is sealed completely.
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10
Set aside.
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11
In large pot bring honey,sugar and ginger to a boil.
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12
Drop the pieces in and reduce heat to medium.
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13
Cook for 35 to 40 minutes.
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14
Stir with wooden spoon as needed.
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15
Adjust your heat to maintain a slow rolling boil.
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16
Remove pieces from honey with slotted spoon and set aside.
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17
Turn heat to low, add hot water and cook down.
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18
Stir frequently.
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19
When mixture is 1/4 gone, remove from heat and return pieces to honey to coat again.
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20
Remove with slotted spoon to cookie sheet or flat platter to cool.
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21
At this time,you could sprinkle with crushed almonds (leftovers).
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22
The wine is for your raisins, if you wish, to plump them.
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23
Make sure they are drained and patted dry before using.
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24
If you don't use the wine this way, you can do what I do and drink it!
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25
The finished tayglach will be sticky and remain this way, as it should.
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26
You can store them in an air-tight container and they will keep nicely for several weeks.
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27
If you are creative, you can make a pyramid of them, sticking cut red and green candied cherries among them.
