Desperate for egg kichel -- like Manishewitz circa 1970-80s
I received a lovely care package today from my brother filled with egg kichel -- but they're just nothing like the ones we used to get when we were kids: big, covered with a crackled sugar glaze, and perfect for coffee dunking. These are sugar- and salt-free and look more like soup crackers. Surely they can't be hard to make? I was hunting recipes online (can find none in any of my books, even Joan Nathan!) and have found both rolled and dropped versions. Suggestions?