Recipe by Happy Harry 2
READY IN: 1hr 20mins
SERVES: 36-40




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