Travados

• DOUGH
• 5 cups sifted flour
• 1 1/4 cups butter or 1 1/4 cups margarine
• 1/2 cup water
• 1 egg, beaten
• 1/2 teaspoon baking soda
• 1/2 cup sugar
• 1/8 teaspoon salt
• 1 teaspoon vanilla extract
• FILLING
• 1 1/2 cups ground almonds
• 1 1/2 cups ground walnuts
• 1/4 cup raisins (optional)
• 1 tablespoon orange juice
• 1/2 cup sugar
• 2 -4 tablespoons honey
• 1 teaspoon cinnamon
• 1/2 teaspoon clove
• 1 pinch salt
• 1 teaspoon vinegar (to taste, if you find the filling too sweet) (optional)
• 1 dash red wine
• SYRUP
• 1 1/2 cups water
• 1 cup sugar
• 2 tablespoons honey
• 1 -2 tablespoon lemon juice
• 1 tablespoon rose water (optional) or 2 -3 drops rose extract (optional)

1. In a food processor, grind 1 cup each of the walnuts and almonds until fine, but not powdery. Add the remaining filling ingredients, grind coarsely.
2. Make the dough. Mix the butter/margarine with the sugar until creamy.
3. In another bowl, combine the flour, salt, and baking soda. Add the vanilla extract and blend with the butter/sugar. Mix well.
4. Divide the dough into 4 pieces. On a floured surface, roll each piece approximately 1/8-1/4" thick. Using a cup or cookie cutter, cut into rounds approximately 3" in diameter. Gather the dough scraps and re-roll to make more rounds.
5. In the center of each round, place a spoonful of the filling.
6. Wet the edges of the dough with water, and fold in half, making a semicircle. Press the edges to seal. If the dough rips or cracks, gently press back together (it will stick back together while baking).
7. Carefully transfer to a greased baking sheet. They don't expand much while cooking, and can be spaced about 3/4" apart. Preheat the oven to 350u0b0F.
8. Bake the travados for about 20 minutes, or until golden brown. Once cooked, set aside and allow them to cool *completely*, as they are brittle when hot.
9. While the cookies are cooling, prepare the syrup. In a small pot, heat the water, sugar and honey until boiling. Lower the heat and cook for another 10-15 minutes. It should be a thin, watery consistency, so don't overcook it. Add the lemon juice and/or rose water, stir.
10. Using a slotted spoon or tongs, carefully lower each travado into the syrup and allow to sit for about 15-30 seconds. Place on a rack over paper towels to dry.
11. Toasted sesame seeds can be sprinkled on top while still sticky, if desired. Allow to cool. Travados can be refrigerated.
12. Enjoy!

dough, flour, butter, water, egg, baking soda, sugar, salt, vanilla, filling, ground almonds, ground walnuts, raisins, orange juice, sugar, cinnamon, clove, salt, vinegar, red wine, syrup, water, sugar, honey, lemon juice, water

Taken from www.food.com/recipe/travados-317528 (may not work)