Egg Kichel for Chanukah

Introduction

This classic Chanukah treat delivers a delightful, airy crunch with a satisfying sweetness. You’ll love how these simple ingredients transform into light, puffy cookies that practically melt in your mouth. They’re the perfect companion to a cup of tea or a festive plate of latkes.

Prep & Cook Time

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Servings: 16

Ingredients

• 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

Instructions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, beat the eggs, sugar, and salt together until the mixture is pale, thick, and fluffy.
3. While continuing to mix, gradually drizzle in the canola oil until it is fully incorporated.
4. In a separate bowl, whisk together the flour and baking powder.
5. Gently fold the dry ingredients into the wet mixture until just combined and a soft, sticky dough forms.
6. Using a spoon or a piping bag, drop small rounds of dough (about 1-inch in diameter) onto the prepared baking sheet, leaving about 2 inches between them for spreading.
7. Sprinkle the top of each dough round generously with coarse decorating sugar.
8. Bake for 25 minutes. Then, without opening the oven door, turn the oven off. Let the kichel sit in the closed, turned-off oven for an additional 25 minutes to dry out and crisp.
9. Remove from the oven and transfer to a wire rack to cool completely. They will firm up as they cool.

Variations

• Piped Shapes: Instead of dropping rounds, pipe the dough into sticks or “S” shapes for a more elegant look.
• Flavor Twist: Add a teaspoon of vanilla or almond extract to the egg mixture before adding the oil.
• Chocolate Dip: After cooling, dip one half of each kichel into melted chocolate and let it set.
• Savory Version: Omit the sugar from the dough and the decorating sugar. Add 1/2 teaspoon of garlic powder and a pinch of black pepper to the flour mixture, and sprinkle with sesame seeds before baking.

Tips for Success

• Ensure your eggs are at room temperature for maximum volume when beaten.
• The second stage in the turned-off oven is crucial for achieving the signature crisp, dry texture.
• Let the kichel cool completely on the rack before storing to prevent sogginess.

Storage & Reheating

Store cooled kichel in an airtight container at room temperature for up to 5 days. To restore crispness, reheat them on a baking sheet in a 300°F (150°C) oven for 3-5 minutes.

FAQ

Can I make the dough ahead of time?

It’s best to bake the dough immediately after mixing, as the baking powder begins to activate right away.

My kichel didn’t puff up much. What happened?

This is often due to overmixing the flour, which develops the gluten and prevents proper rising. Mix until just combined.

Can I use a different type of oil?

Yes, any neutral vegetable oil like sunflower or safflower oil will work as a substitute for canola oil.

Why do they need to sit in the turned-off oven?

This slow, gentle drying process is what gives the kichel their classic light and crisp, almost hollow, texture.

Can I double this recipe?

Yes, you can double the ingredients. You may need to bake in batches to avoid overcrowding the baking sheet.

Are these cookies very sweet?

No, they are lightly sweetened. The coarse sugar on top provides the main burst of sweetness.