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Parve
Easy
6 Servings
Allergens 
40 Minutes
Diets
A few years ago, I contributed “Pesach Grahams” to the magazine — my sweet twist on the classic egg kichel. This year, I decided to add a layer of caramelized sugar to the top. It’s a great addition!
4 eggs
1 and 3/4 cups Gefen Ground Almonds
1/2 cup sugar
1/2 teaspoon Haddar Salt
1 teaspoon Gefen Cinnamon
1/4 cup oil
1 cup sugar
1/4 cup oil
chopped nuts (I used almonds)
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
With a fork, mix eggs, ground almonds, sugar, salt, cinnamon, and oil in a bowl until creamy. Spread batter onto an 8×10-inch (20×26-centimeter) Gefen Parchment-lined baking sheet. Bake for 20 minutes. Remove from oven.
Combine topping ingredients in a saucepan and bring to a simmer over low heat until sugar is fully dissolved. Pour over kichel and return to oven for 10 minutes.
When done, cut into squares.
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