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?
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Just sayin', after reading and getting a kick out of your blog entry--Passover coke is a big cult item--I was told that even those who are not-of-the-tribe buy it by the case, because it is the only time of year it is produced with cane sugar rather than evil corn syrup. I was informed of this by the resident teenager, who knows everything, apparently.
Funnily enough, around Christmas, I decided to make some homemade rugelach, having bought them in the store for years and always thinking they could be so much better than the dried out things they sell. Holy guacamole! I've been churning out rugelachs by the hundreds since. I've made them with fig filling, strawberry rhubarb filling, apricot of course. Various nuts, raisins and currants, cranberries. Oh my... what an amazing treat.
Now that you bring up the Kichlach, I'm going to take this on too!