Tayglach - cooking recipe

Ingredients

1 3/4 cups all-purpose flour
1 cup sugar, plus
1 tablespoon sugar (may use half amt.of Splenda)
1/2 teaspoon salt
3 eggs, beaten (if large, you might need to add a bit more flour)
10 ounces unsalted roasted almonds
5 ounces golden raisins
1 lb honey (I suggest clover)
1 teaspoon ground ginger or 1/2 inch fresh ginger, peeled
1 tablespoon vegetable oil or 1 tablespoon canola oil
3/4 cup hot filtered water
1/2 cup sweet wine (optional)

Preparation

Make a well of flour,salt and 1 tbsp sugar in a large bowl.
Add oil and eggs and mix very well with wooden spoon.
Dough will be quite elastic.
Pinch off large egg-size pieces.
Roll these between your hands (lightly flour if needed) until you have a piece as long as a drinking straw.
Place on floured board and roll flat so it is~ 1 inch wide.
Cut into 1 inch pieces.
Place one almond and two raisins on each piece.
Roll into a ball making sure that it is sealed completely.
Set aside.
In large pot bring honey,sugar and ginger to a boil.
Drop the pieces in and reduce heat to medium.
Cook for 35 to 40 minutes.
Stir with wooden spoon as needed.
Adjust your heat to maintain a slow rolling boil.
Remove pieces from honey with slotted spoon and set aside.
Turn heat to low, add hot water and cook down.
Stir frequently.
When mixture is 1/4 gone, remove from heat and return pieces to honey to coat again.
Remove with slotted spoon to cookie sheet or flat platter to cool.
At this time,you could sprinkle with crushed almonds (leftovers).
The wine is for your raisins, if you wish, to plump them.
Make sure they are drained and patted dry before using.
If you don't use the wine this way, you can do what I do and drink it!
The finished tayglach will be sticky and remain this way, as it should.
You can store them in an air-tight container and they will keep nicely for several weeks.
If you are creative, you can make a pyramid of them, sticking cut red and green candied cherries among them.