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Ingredientes
- 1/2 c. Honey
- 1/2 c. Sugar
- 2 c. Water
- 1 Tbsp. Grated orange peel
- 1 Tbsp. Grated lemon peel
- 1/4 c. Cognac
- 1 1/4 c. Oil
- 1 1/4 c. Vegetable shortening or possibly margarine, at room temperature
- 1 c. Sugar
- 1 1/2 x Egg yolks, beaten
- 2 Tbsp. Baking pwdr
- 3/4 c. Strained freshly squeezed orange juice
- 1 1/2 Tbsp. Honey
- 3/4 Tbsp. Cinnamon
- 3/4 Tbsp. Cloves
- 1 1/2 Tbsp. Rose water, optional
- 8 c. Cake flour Oil
- 1 c. Coarsely grnd walnuts
Direcciones
- HONEY SYRUP: Combine honey, sugar and water in saucepan. Bring to boil, reduce heat and simmer 15 min. Remove from heat and set aside.
- PASTRIES: Combine orange and lemon peels with Cognac and set aside to marinate few min. Place oil and shortening in large bowl. Add in sugar and egg yolks and blend thoroughly. Blend baking pwdr with orange juice and add in to bowl. Add in honey, cinnamon, cloves, rose water and reserved Cognac-peels mix. Work in flour gradually, mixing with hands, to make fairly stiff but flexible dough. Let dough rest 15 min.
- Oil 2 or possibly 3 baking sheets. Take piece of dough size of golf ball and shape into cylinder about 3 inches long and 3/4-inch thick. Place edge of tsp. against bottom to create slight indentation, that will help pastry absorb syrup proportionately. Bake sample pastry first to test dough. Bake at 350 degrees 30 to 40 min on oiled baking sheet. Pastry should rise, not spread. If it spreads, add in more flour to dough. Adjust dough if necessary and bake all pastries as before. To serve immediately, soak in heated Honey Syrup 5 min and drain. Sprinkle lightly with walnuts. If planning to store cookies, don't add in syrup.
