Passover Kichel

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4.87 from 23 votes

Prep Time 25

Cook Time 50

Total Time 1 15

Servings cookies

Calories 32

Perfect for Passover, these kichel (bow tie cookies or nothings) are easy to make at home.

Ingredients

Kichel Dough

3 large eggs, at room temperature
1 large egg yolk, at room temperature
2 teaspoons sugar
108 grams vegetable oil (½ cup)
2 teaspoons vanilla extract (See note below)
84 grams matzo cake meal (⅔ cup)
36 grams potato starch (3 Tablespoons)

Sugar Coating

150 grams sugar, divided (¾ cup)

Instructions

Preheat oven to 350°F and line two baking sheets with parchment paper.
In mixer with paddle attachment, combine eggs, egg yolk, and 2 teaspoons of sugar. Mix on high speed for 10 minutes.
While the eggs are beating, whisk together the cake meal and potato starch in a small bowl.
Reduce the mixer speed and pour in the oil and vanilla extract. Mix on high until all ingredients are fully combined, 3-5 minutes. Make sure the oil is fully emulsified into the egg mixture. If you see any signs of oil, keep beating.
Reduce mixer to low speed and mix in dry ingredients until they are fully absorbed. Increase the mixer speed to medium-high or high and keep beating. You may have to stop the mixer to scrape down the sides of the bowl a few times. Beat for 3- 5 minutes. The dough should feel slightly wet, but not sticky.
Liberally spread approximately ¼ cup sugar on parchment paper set on countertop. (You can do this directly on the countertop, but it makes for a much easier cleanup to do it on parchment paper.) Use a rubber spatula or bowl scraper to scoop the dough onto the top of the sugar. Liberally spread an additional ¼ cup of sugar on top of the mound of dough. Roll dough to approximately ¼ inch thick, using a bench scraper to guide the dough to create and maintain a rectangle, approximately 7 inches by 12 inches. Continue to coat the dough using as much of the remaining sugar as necessary (top and bottom) while rolling out the dough.
With a pizza cutter or a knife, cut rectangles, 1 inch by 2 inches. (Make 1 inch cuts along the side of the dough that is 7 inches, and make 2 inch cuts along the side of the dough that is 12 inches.) Carefully twist each rectangle in the middle. Place on prepared baking sheet, 2 inches apart from each other. Bake in the center of the oven. Bake for 45-50 minutes, but check them at the 20 minute mark and then the 30 minute mark, as ovens vary. (If they are done in 20 minutes, it means you probably did not mix the ingredients long enough before shaping.) They are done when the edges and bottoms are deep golden brown. You can always break one apart to make sure the dough is no longer soft in the middle. Allow to cool completely, leaving them out at room temperature for several hours.

Notes

If you cannot find kosher for Passover vanilla extract, split a vanilla bean down the middle and scrape the seeds out with the back of a paring knife. Use your fingertips to press the seeds into the 2 teaspoons of sugar. Add the vanilla sugar to the eggs in Step 2. Alternatively, you can use 2 teaspoons of any kosher for Passover liquor such as amaretto, brandy, rum, or cognac.
Kichel will stay fresh for at least several days stored in an airtight container. They also freeze very well.

Author: Rob Finkelstein

Calories: 32kcal

Course: Breakfast, Dessert, Snack

Cuisine: Jewish

Keyword: bow tie, cookies, kichel, nothings, Passover

Nutrition