Kichel is a traditional Jewish sweet and airy cracker or cookie made with egg, flour, and oil. These are soft and crispy at the same time, and can be made either sweet by sprinkling some sugar before baking, or savory by omitting the sugar. These can be eaten plain, or dipped into the sauce or drink of your choice.
Place eggs, sugar, and salt in food processor and process for 30 seconds. Add oil, in a steady stream, through the feed tube while machine is processing. Process another minute. Add flour gradually, until dough forms into a ball.
For plain kichel, drop dough by tablespoon onto the cookie sheet. For sugar kichel, drop dough by tablespoon into sugar in a shallow plate, then toss a bit to cover. Twist and stretch dough a bit to form shapes as pictured.
Bake at 400 degrees Fahrenheit for seven to eight minutes, then reduce heat to 300 degrees Fahrenheit and bake an additional four to five minutes until kichels are light brown.
Preheat oven to 400 degrees Fahrenheit. Line cookie sheet with Gefen Parchment Paper.
Photography by Tamara Friedman