Egg Kichel

Traditionally Passover Kichel taste faintly of egg and is made from only potato starch or Matza meal and potato starch. Since Matza meal is not an ingredient for celiacs, this recipe is made from a meal of toasted oats (our accommodation) and potato starch. You can convert Kichel to crumbs and make a cheesecake crust.

A web search of kichel indicates a fairly wide variety of ratios of flour and oil to eggs. This recipe is quite rich. Oil can be reduced or flour could be increased. Original recipe from the Anshe Emeth Sisterhood Cookbook, Youngstown Ohio by Mrs. Louis Kugelman, modified by Hallie Dolcourt, Passover 2008.

For non-Passover cookies, you can substitute your favorite gluten-free flour for the potato starch and toasted oat flour.

Passover Egg Kichel - made as cookies (can be cut in half)
6 Whole eggs
6 - 8 Tablespoons Sugar
1/2 teaspoon Salt
1/2 - 3/4 cups Oil
1 cup Oat flour (Please click the link to learn which types of oats are safe for celiacs.)
1/2 cup Potato starch
2 - 3 teaspoons Cinnamon
1/4 teaspoon Allspice
  Additional sugar or cinnamon sugar for the tops of the cookies.
  Additionally, you can add raisins or currants

Pre-heat oven to 350° F (175° C)

Sift dry ingredients. Beat eggs, add sugar, salt, oil and the sifted dry ingredients. Drop from a teaspoon onto a cookie sheet that has been lined with parchment paper. Sprinkle with white sugar or cinnamon sugar. Bake for 20 minutes and then reduce the head to 300° F (150° C) for an additional 15 minutes. Cool on a rack and package in an air-tight container.