Egg kichel, or egg cookies (“eier kichelach” in Yiddish), are practically weightless cookies so they’re sometimes called “nothings”. But, don’t be fooled by their modest name. Egg kichel are a cross between croissants, flaky pie crusts, and sugar cookies. When you look at the ingredients, they don’t sound like anything special: eggs, sugar, salt, oil, flour, and baking powder. They also aren’t the prettiest things (although you cookie decorators could surely jazz them up). However, when they came out of the oven, my grandmother said they were the best thing that I have ever made for her. If you’ve got a Jewish grandparent, neighbor, or friend, skip the chocolate gelt (coins) and bring them these sweet nothings for Chanukah. You will have done your mitzvah (good deed) for the day.
Egg Kichel Recipe
This egg kichel recipe is a very slightly modified version of the recipe found on Is That My Bureka? (I found that I needed to add significantly more flour to the recipe to get it to achieve the correct texture). It is prepared in a food processor, has more oven temperature changes than I have ever seen in a recipe, and it works like magic.