Cookies and Bars
July 16, 2020 48 Comments
AuthorRob Finkelstein
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48 Comments
Gayle4 years agoReply
I absolutely adore sweet kichel, and these look perfect. Can’t wait to try your recipe, thanks for publishing.
Rob FinkelsteinPost Author4 years agoReply
I hope you like them! Keep me posted!
barry reubens3 years agoReply
Thanks Rob. excellent! By chance do you know of the jewish bakery danish dough ( the non folding type) ?Rob FinkelsteinPost Author3 years agoReply
Unfortunately, I do not. If I come across it, I will certainly let you know!
Sharon2 years agoReply
I tried your recipe today. They came out perfectly! I’d been craving kichel, and I do not live near any Jewish bakeries. When I looked up other recipes, they were intimidating – too many eggs! For too many people! Like Goldilocks said – this recipe was just right.Of course I had to make a hack. I don’t have a standing mixer. So I mixed everything with a hand mixer, and transferred the dough to my cheap little bread maker, which kneaded the dough for 15-18 minutes. Otherwise I did everything as you wrote. They came out perfectly! Thank you!
Rob FinkelsteinPost Author2 years agoReply
I am so thrilled you enjoyed your kichel! And thank you for telling me about the bread machine hack. I will be sure to share that with people.
Leah2 years agoReply
The directions for the egg kichel calls for eggs and egg yolk but the ingredients only mention eggs… please advise
Rob FinkelsteinPost Author2 years agoReply
Not sure what you are talking about. The ingredients call for 3 eggs and right under that in the ingredients list is 1 egg yolk. Am I not understanding your question?
dianne starr8 months agoReply
I don’t have a mixer will they come out ok if I mix them by hand?
Rob FinkelsteinPost Author8 months agoReply
Given how long this dough is mixed with a mixer, it would be an enormous arm workout to mix this by hand, and you would need a very strong (unbreakable) spoon to mix it. It is a very sticky dough, so you can’t do it by hand.
Shelley4 years agoReply
These were amazing, tasted just like the kichel I had growing up from our local jewish bakery.Rob FinkelsteinPost Author4 years agoReply
I’m so glad you enjoyed them!
Bessie3 years agoReply
These Kichel are amazing! I’ve followed this recipe a few times now and they’ve become a staple in my kitchen. Have started making them with cinnamon sugar as well : )Abra3 years agoReply
I have these in the oven now. The dough was very sticky and I couldn’t roll it out. Did my best with my fingers. They will be more like blobs than bow ties. Were too sticky, with that said, I have a feeling these will taste wonderful. Follows directions to a tee and watched video a coupled times. Any suggestions for next time?
Rob FinkelsteinPost Author3 years agoReply
The dough should be very sticky. It sounds like you may not have used enough sugar under and on top of the dough. The sugar will stick to the dough and allow you to run a rolling pin over it. Regardless of shape, they should still taste delish!
Klaudia3 years agoReply
Just made the Kichel and they came out great. Wonderful recipe. Thank you!Rob FinkelsteinPost Author3 years agoReply
I am so happy you enjoyed them!
Joan3 years agoReply
I also have been looking for my Bubbie’s recipe for egg kichel and made a couple of recipes which was not it! I came across your recipe and tried it last night. I will admit while mixing and mixing and mixing I was skeptical. While the mixer was running it’s 5 minutes I watched the video again and mine looked like yours. When I rolled it out I was amazed. I used a parchment paper folded so the 7″x12″ was in the middle, sprinkled sugar, sugar on top and patted with my spatula, more sugar, used a roller and patted the corners to square off. It rolled beautifully. Thank you for your research and coming up with the BEST authentic kichel recipe!Rob FinkelsteinPost Author3 years agoReply
This makes me so happy, Joan! I’m so thrilled you enjoyed your kichel!
Alissa2 years agoReply
This recipe is fantastic and so much fun to make. I was introduced to kichel by my college roommate and fell in love. I recently bought some at a Jewish bakery in Chicago but the flavor wasn’t how I remembered it. These kichel are perfect and have become a staple in our kitchen. Thank you!
Marion3 years agoReply
I do not own a mixer.
What else can I use ?
I have a danish dough whisk hook. Would that work? OyRob FinkelsteinPost Author3 years agoReply
Oy is right. The problem is that this is a very, very sticky dough, and it requires tremendous kneading. I cannot imagine doing it by hand. A Danish dough whisk (which is one of my favorite kitchen tools ever!) would probably work, but you will need to mix/knead it with that whisk for a good half hour, at least, and it is nearly impossible to handle this dough with your bare hands while it is kneading. I do not recommend making this recipe without a mixer. My best advice is (other than, buy a mixer) to con a neighbor or family member into letting you use their mixer.
Sheryl Weisberg3 years agoReply
Unbelievably delicious! Greatest recipe!
Many thanks for posting this recipe and for the video.Rob FinkelsteinPost Author3 years agoReply
Thank you, Sheryl! I’m so thrilled you enjoyed your kichel!
Lauren3 years agoReply
These were so simple to make and tasted AMAZING! My grandparents would bring these to my house often when I was growing up and I loved them! I was so excited to make them when I came across your recipe!irma3 years agoReply
I was wondering if I can substitute fine almond flour how it would come out. What is your thought? Thank you . Irma
Rob FinkelsteinPost Author3 years agoReply
I do not think it will work. The texture of kichel is derived from working the gluten in wheat flour. There is no gluten in almond flour. I have never tried to make a gluten free version.
Ruth Silverman3 years agoReply
Should I use regular sugar, my memory puts ‘bigger’ sugar crystals on kichel- what do you think?
Rob FinkelsteinPost Author3 years agoReply
I have always just used regular sugar. Because the dough is so sticky, the sugar will clump together and appear to be bigger crystals once baked.
Jeannie2 years agoReply
this is similar to what I used to have when I was a kid, I cant wait to try making this kichelLinda2 years agoReply
Love these cookies! So pleased with the result and now I’m hookedLynn2 years agoReply
Just one question: The ingredients call for 150 grams of sugar “divided” and then the first instruction calls for adding the sugar without specifying an amount. Does the full 150 grams get added here? Thanks!
Rob FinkelsteinPost Author2 years agoReply
No. The 150 grams of sugar is for coating the dough prior to shaping. The 2 teaspoons of sugar listed under the flour goes into the dough.
Library9802 years agoReply
What about a recipe for kichel for Passover?
Rob FinkelsteinPost Author1 year agoReply
Just published a Passover Kichel recipe a couple weeks ago.
Debbie2 years agoReply
Rob – Your Kichel recipe is OUTSTANDING. Out of nowhere I had a craving for Kichels. Went to the Jewish bakery my family would get them from when I was growing up. They were awful and hard like hockey pucks! I need to bake a batch and bring them to the deli/bakery and remind them what a Kichel should taste like. Your recipe is perfect and took me right back to when I was kid. Thank you!!Rob FinkelsteinPost Author2 years agoReply
Thank you so much! I am thrilled you enjoyed my kichel recipe!
Gail2 years agoReply
I live in the Detroit area and my mom always bought these. They had square and bow tie shape. We called them air cookies. Will definitely be trying this recipe.Rob FinkelsteinPost Author2 years agoReply
Yes, air cookies, kichel, bow tie cookies…they go by many names! Regardless of what anyone calls them, they are all delicious!
Carla Harris2 years agoReply
Are these only for feasts and holidays? They look delicious!
Rob FinkelsteinPost Author2 years agoReply
They have traditionally been found in Jewish bakeries all year around.
Sigalit1 year agoReply
My boys and I tried making it, but the more sugar we added the stickier it got. We couldn’t work through it. We just added more flour and made it a cookie and sprinkled more sugar on top. Thanks
Rob FinkelsteinPost Author1 year agoReply
Did you add the sugar to the dough or use it to roll out the dough? The recipe is to use the sugar to roll our the dough which prevents it from sticking (much like using flour to roll out a dough), so I’m not sure how your dough would have gotten stickier. Was it really humid where you are?
Debbie T1 year agoReply
They turned out amazing. Where I live we don’t have Jewish bakeries…this took me back to Cleveland OH and kdhood. I will bake these again.Debbie11 months agoReply
OMG! these were AMAZING! My Nanny Tillie would be proud. Thank you Rob for creating a doable and delicious kichel.Sydney4 months agoReply
This recipe is the closest I’ve gotten to recreating the kichel my mom got from her favorite bakery growing up! The flavor is great, but do you have any recommendations for making it a bit fluffier? I remember them being very light and airy and I can’t seem to replicate it. I’ve tried moving it to different racks in the oven as the recipe suggested, but I haven’t had much luck. Thank you for the great recipe!Rob FinkelsteinPost Author4 months agoReply
I would try beating them even longer in the mixer. Maybe add a little more baking powder. You can also try baking them at a higher temperature like 375 F.
Andrea4 months agoReply
I wish I’d found you sooner!This is the second year in a row I’ve tried to make these from a well-known chef’s cookbook. Second year in a row I was less than thrilled. Hers don’t taste like the ones my mother used to buy in Brooklyn. Close, but not quite. Don’t look like them, either. I did not know I should have mixed them for 15 minutes! Doh! (Dough!) I’m looking forward to trying your recipe, and I probably won’t wait until next Christmas. I’m giving you five stars on spec, just because I believe the longer mixing time will make a huge difference.
