Travados
- Ready In:
- 1hr 5mins
- Ingredients:
- 24
- Yields:
-
42-48 cookies
- Serves:
- 40
ingredients
-
DOUGH
- 5 cups sifted flour
- 1 1⁄4 cups butter or 1 1/4 cups margarine
- 1⁄2 cup water
- 1 egg, beaten
- 1⁄2 teaspoon baking soda
- 1⁄2 cup sugar
- 1⁄8 teaspoon salt
- 1 teaspoon vanilla extract
-
FILLING
- 1 1⁄2 cups ground almonds
- 1 1⁄2 cups ground walnuts
- 1⁄4 cup raisins (optional)
- 1 tablespoon orange juice
- 1⁄2 cup sugar
- 2 -4 tablespoons honey
- 1 teaspoon cinnamon
- 1⁄2 teaspoon clove
- 1 pinch salt
- 1 teaspoon vinegar (to taste, if you find the filling too sweet) (optional)
- 1 dash red wine
-
SYRUP
- 1 1⁄2 cups water
- 1 cup sugar
- 2 tablespoons honey
- 1 -2 tablespoon lemon juice
- 1 tablespoon rose water (optional) or 2 -3 drops rose extract (optional)
directions
- In a food processor, grind 1 cup each of the walnuts and almonds until fine, but not powdery. Add the remaining filling ingredients, grind coarsely.
- Make the dough. Mix the butter/margarine with the sugar until creamy.
- In another bowl, combine the flour, salt, and baking soda. Add the vanilla extract and blend with the butter/sugar. Mix well.
- Divide the dough into 4 pieces. On a floured surface, roll each piece approximately 1/8-1/4" thick. Using a cup or cookie cutter, cut into rounds approximately 3" in diameter. Gather the dough scraps and re-roll to make more rounds.
- In the center of each round, place a spoonful of the filling.
- Wet the edges of the dough with water, and fold in half, making a semicircle. Press the edges to seal. If the dough rips or cracks, gently press back together (it will stick back together while baking).
- Carefully transfer to a greased baking sheet. They don't expand much while cooking, and can be spaced about 3/4" apart. Preheat the oven to 350°F.
- Bake the travados for about 20 minutes, or until golden brown. Once cooked, set aside and allow them to cool *completely*, as they are brittle when hot.
- While the cookies are cooling, prepare the syrup. In a small pot, heat the water, sugar and honey until boiling. Lower the heat and cook for another 10-15 minutes. It should be a thin, watery consistency, so don't overcook it. Add the lemon juice and/or rose water, stir.
- Using a slotted spoon or tongs, carefully lower each travado into the syrup and allow to sit for about 15-30 seconds. Place on a rack over paper towels to dry.
- Toasted sesame seeds can be sprinkled on top while still sticky, if desired. Allow to cool. Travados can be refrigerated.
- Enjoy!
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
I am a junior at the University of Illinois @ Urbana Champaign, studying Speech and Hearing Science with a concentration in Audiology.
I grew up in a very small rural town in northern Illinois and attended a residential high school (IMSA) in Aurora. I love soccer, fishing, dissecting stuff, drawing and painting, henna, pyrography, knitting (although I am not very good at it!) cooking and prowling for recipes online, Judaism, reading, rock climbing, and the outdoors. I hope to pursue a doctorate in Audiology (AuD) after undergrad.
I have always loved cooking and trying new foods, and moving into my first apartment has been a wonderful opportunity to do so. However, it has also been quite a transition getting used to actually cooking for myself everyday, without making a huge ordeal. I do believe I am getting better at fixing a meal in a more efficient amount of time :)