Egg Kichel for Chanukah
The food processor brings this together in minutes, and gives it the perfect texture.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Servings: 16 servings
- 3 large eggs
- 3 tablespoons sugar
- 1/8 teaspoon salt
- 1/2 cup canola oil or other vegetable oil
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- coarse decorating sugar
Preheat the oven to 400 F.
Process the eggs and the sugar in the food processor for one minute.
Add the salt and oil and process until combined.
In a small bowl, mix the flour and baking powder.
Add the flour and baking powder to the food processor in three additions, processing after each addition until fully combined. After the last addition, process until the dough is thick and very sticky.
Take balls of super sticky dough and roll the dough in coarse sugar. (I used tablespoon-sized balls of dough for my cookies. This produced really large cookies. If you prefer smaller ones, use just a teaspoon of dough. The cookies rise quite a bit.) Once rolled in sugar, the dough will no longer be sticky and you can form it into a bow-tie by flattening it and giving it one twist in the middle.
Place bow-ties onto a parchment- or silpat-lined cookie sheet. Leave a little space between cookies for them to grow.
Bake for eight minutes.
Reduce heat to 300 F and bake for another 12 minutes.
Reduce heat to 170 F and bake for another 20 minutes.
Turn off heat and leave in the warm oven for another 10 minutes.
Remove from the oven and try to not eat them all before you let anyone else try them.
Calories: 125kcal | Carbohydrates: 11g | Protein: 2g | Fat: 7g | Cholesterol: 30mg | Sodium: 30mg | Potassium: 36mg | Sugar: 2g | Vitamin A: 45IU | Calcium: 12mg | Iron: 0.7mg