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Categories:Viewed: 106 - Published at: 6 years ago
Ingredients
- 3 large eggs, slightly beaten
- 2 cups unbleached all-purpose flour
- 1/2 teaspoon salt
- 1 cup olive or vegetable oil
- 1 cup honey
- 1/2 cup toasted and coarsely chopped hazelnuts*
- 2 teaspoons grated lemon peel
- 1 teaspoon lemon juice
- 1 cup toasted and coarsely chopped almonds*
- *Mrs. Machlin suggests toasting whole hazelnuts and almonds by preheating the oven to 550 and placing the nuts on a cookie sheet on the middle rack. Roast for 4-5 minutes, shaking the pan a couple of times. Watch them carefully, so they don't burn. Allow the nuts to cool for at least 10 minutes before chopping them very briefly in a blender or food processor.
Method
- Put the eggs, flour, and salt in a bowl and stir to make a soft dough.
- Turn out on a floured working surface and knead the dough 1-2 minutes.
- Shape it into a ball, flatten it with your hands, and sprinkle it lightly with flour.
- Roll the dough out to a rectangle about 1/4 inch thick.
- With a sharp knife or a pizza cutter, cut into 1/4-inch-wide strips and dredge these long strips in flour.
- Then cut them into chickpea-size bits, and again dredge with flour to prevent them from sticking to each other.
- Scoop up the bits in a large sifter to remove the excess flour.
- Heat the oil in a small saucepan or wok and fry a handful of the bits at a time until lightly golden, stirring so they are an even color.
- Drain on paper towels and cool.
- You can also bake them, one third at a time, on an ungreased cookie sheet on the middle rack of a preheated 400 oven for 7 minutes.
- Bring the honey to a boil in a 6-cup heavy casserole and simmer over moderately high heat for 3 minutes.
- Add all the dough balls, the toasted and chopped hazelnuts, and the lemon peel and juice; cook over lower heat 7 minutes.
- Bring the honey to a boil in a 6-cup heavy casserole and simmer over moderately high heat for 3 minutes.
- Add all the dough balls, the toasted and chopped hazelnuts, and the lemon peel and juice; cook over lower heat 7 minutes longer, stirring constantly.
- Spread the toasted almonds over an oiled round serving platter and pour the hot mixture on top.
- Let it settle for a few minutes.
- When the mixture is cool enough to be handled, shape it into a circle with the help of a spoon and your moistened hands.
- Let it cool thoroughly at room temperature.
- It will harden a little.
- Either break off pieces with your fingers or cut into 2-inch segments.
