DOUGH:

7 lg. eggs
2/3 c. oil
1 tbsp. honey
1 tbsp. sugar
1/4 tsp. salt
1/2 tsp. ginger
5 to 6 c. all-purpose flour

COATING SYRUP:

2 c. honey
2 c. sugar
1 c. minced candied fruit
4 oz. walnuts, coarsely chopped
4 oz. filberts, coarsely chopped

Preheat oven to 400 degrees. In a bowl beat eggs, oil, honey, sugar, salt, ginger, and 5 cups flour with an electric mixer until flour is absorbed and mixture is smooth. Add enough additional flour to form a pliable dough that can be rolled.

Pinch off small portions of the dough and roll into long ropes. Cut into 1 inch pieces. Bake for about 10 minutes. Cool on a rack.

To prepare coating syrup, in a large pot place honey and sugar and stir over heat until temperature reaches 260 degrees Farenheit on a candy thermometer. Add fruit and nuts and stir thoroughly.

While syrup is hot, add pieces of baked dough and simmer for 5 minutes. Remove small amounts at a time with a slotted spoon and place on a greased cookie sheet in a thin layer. Cool to lukewarm. Shape teyglach into a large mound on a serving plate to resemble a pyramid. Makes 2 quarts.