|Sugar||3⁄4 Cup (12 tbs)|
|Honey||2⁄3 Cup (10.67 tbs)|
|Almonds||3⁄4 Cup (12 tbs), sliced|
|Flour||2 1⁄2 Cup (40 tbs), sifted|
|Baking soda||1⁄4 Teaspoon|
|Candied fruit peel||1⁄2 Cup (8 tbs), chopped|
1 Preheat the oven to 350° F.
2 Lightly grease a cookie sheet.
3 In a bowl, beat the eggs and sugar together until fluffy.
4 Blend in the honey and the nuts.
5 In another bowl, sift together the flour, cinnamon, ginger, nutmeg and baking soda.
6 Gradually fold into the honey mixture.
7 Add the candied fruit.
8 Form the mixture into a ball.
9 Place in the refrigerator and chill.
10 Roll out the ball as thin as possible and cut into shapes.
11 Place on the prepared cookie sheet.
12 Bake for 15 minutes or until browned.
13 Serve at roshhashanah.
Serving size: Complete recipe
Calories 3131 Calories from Fat 568
% Daily Value*
Total Fat 67 g103.3%
Saturated Fat 8.3 g41.3%
Trans Fat 0 g
Cholesterol 423 mg141%
Sodium 501.3 mg20.9%
Total Carbohydrates 589 g196.3%
Dietary Fiber 29.2 g116.8%
Sugars 322.8 g
Protein 69 g138.5%
Vitamin A 10.5% Vitamin C 111.2%
Calcium 49.5% Iron 121.5%
*Based on a 2000 Calorie diet