Almond Honey Biscuits
One of the few recipes which does not seem to have an origin from the countries we have inhabited. Yet very popular and well known from Jews from Greece, Turkey or the Balkans. Originally only served swimming in the honey syrup, this is too sweet for many people and that is why I finish the processing with 2 versions, the original one and the other which is just dipped in the syrup, drained and sprinkled with finely chopped almonds. Try them and choose.
Recipe: Granma Yvonne
1/2 cup sugar
1/2 cup white wine
3 cups flour (add more if needed)
1tsp baking powder
Add all the ingredients and add more slowly more flour if dough feels too oily.
Mix all ingredients and let it rest for ½ hour.
150gr whole unpeeled almond (reserve a small handful to decorate)
3 tbsp sugar
1 tsp cinnamon
3 tsp honey
Grind almonds and mix all above ingredients.
Make little balls with dough, flatten by hand or with a rolling pin. The dough is not easily spread, and may not make the perfect round. It is not that you missed any ingredient. Place 1 tsp of the filling in the middle.
Fold up and close travados by twisting border as for burikitas.
Place travados in a greased baking sheet and bake at 180 C for 15min or until golden brown.
1 cup honey
1 cup water
1 cup sugar
1 tsp cinnamon
Boil the syrup ingredients and add travados 6 at a time. Remove after 10 seconds with a slotted spoon.
Repeat till all travados have been passed though the syrup.
Place half of the travados in a shallow dish and pour the syrup on top (for very sweet tooth)
Place other half on a serving dish and sprinkle with some left over chopped almonds.
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