Before we get to the recipe we promised to deliver...
We piled together everything you ever wanted to know about our Harissa. So c'mon over to our brand new Harissa 101 page, have a read or just have a look at the pictures for now : )
Also, a reminder that our offer for a free Tanzeya with any purchase ends tonight (September 15, 2014 at 11:59 EST). So if you are still looking to splurge yourself, your kids or in need of a hostess gift for Rosh Hashanah- well, just head over to our shop.
Wherever you find yourself this holiday,
here’s wishing you a peaceful, joyful and a sweet sweet year,
Ron and Leetal
Now, as promised here is the recipe for our favorite honey cookies, "Duvshaniut". They are moist, full of spices and sweet. Everything you need to start your year on the perfect note.
Give them to friends as presents to wish them a Happy New Year, or serve them with a glass of mint tea at the end of your Rosh Hashanah dinner. Either way, you are sure to please friends and family.
Ingredients (for 18 cookies):
60g Muscovado sugar
1/8 tsp. ground clove
3/4 tsp. ground mahlab*
1/8 tsp. ground cardamom
¼ tsp. ground all spice
1/8 tsp. ground nutmeg
1/8 tsp. ground ginger
¼ tsp. baking soda
1 large egg, room temp (55g)
210g AP flour
10g baking powder
100g powder sugar
2 tbsp. milk
In a small bowl mix the spices. Feel free to use more or less of those spices you like best, for me this mixture is the perfect balance of ‘fall spices’.
preheat oven to 365.
In a small pot place the honey, sugar and the spice mixture, using a whisk mix well. Once boiled, add the baking soda and whisk until the mixture is light and frothy. Transfer to a bowl and set aside to cool for 5 minutes then whisk the egg into the mixture. Mix the flour and baking powder and then using a wooden spoon stir the flour into the mixture. With wet hands, form balls.
Bake for 10 minutes (turn the tray after 5 for even coloring). Place on a cooling rack.
Whisk the powdered sugar with the milk until you get a smooth mixture.
Dip each cookie into the sugar coating and let drip onto the cooling rack.
The cookies will form a crackly sugar exterior that is fun to bite into and will also help keep the cookies moist inside.
Place cookies in an airtight container.