INGBERLACH

[Draggingtree]

SPICED HAZELNUT INGBERLACH

Start to finish: 45 minutes

Makes 8 dozen

1 1/2 cups honey

1/2 cup sugar

1/2 cup orange juice

1 teaspoon cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground allspice

2 teaspoons dry ground ginger

1/4 teaspoon kosher salt

5 sheets (5 ounces) matzo, finely crumbled

1 cup chopped hazelnuts

Lightly oil a rimmed baking sheet.

 

In a large, heavy saucepan over medium heat, combine the honey, sugar, orange juice, cinnamon, cloves, allspice, ginger and salt. Bring to a simmer and cook for 10 minutes.

Stir in the matzo and hazelnuts. Cook until golden brown and thick, about another 10 minutes. Using a silicone spatula, spread the mixture on the prepared baking sheet. Allow to cool until easily handled, then scoop up the mixture and, using lightly oiled hands, roll into 1/2-inch balls. Store in an airtight container with waxed paper between the layers.

 

Nutrition information per piece: 35 calories; 5 calories from fat (12 percent of total calories); 1 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 7 g carbohydrate; 7 g fiber; 6 g sugar; 0 g protein; 0 mg sodium http://www.chron.com/living/article/Ingberlach-A-Jewish-homemade-candy-for-Passover-5334371.php