Wednesday, January 13, 2016

Gluten-Free Kichel (Egg Cookies)


Although not made into the traditional bow-tie shape, these gluten-free kichel are pretty close to the originals found here: Bow Ties/ Egg Kichel .  The secret to kichel is the eggy dough which causes the baking dough to puff up in the oven, In this dough there are 8 whites and 3 whole eggs. The flour I use for these cookies is Bob's Red Mill gluten-free biscuit mix, which can be found in many grocery stores or purchased on-line. Although there are a few gluten free kichel products on the market, this is so easy to make and so superior, it makes no sense to buy the packaged product.

This cookie is easy to mix, roll out and cut. There is no resting period. Although the recipe is gluten free, it is not vegan or fat free. This cookie is NOT kosher for Passover.

Yield: approximately 120 small cookies.

Equipment: 
mixing spoons, measuring cups
electric mixer
flat surface to roll out dough, rolling pin
waxed paper
baking parchment paper
2 cookie sheets 
flexible scraper or blunt edge knife

Ingredients:
Batter:
8 (large) egg yolks
3 whole large eggs
3 oz (1/2 scant cup) granulated sugar
16 oz gluten-free biscuit mix (I use Bob's Red Mill)
1 Tbsp vanilla extract
2 tsp orange extract
Topping
7 oz (1 cup) granulated sugar
1 heaping tsp ground cinnamon
Procedure:
1. Measure all of the ingredients. Preheat oven to 360 degrees.
2. Mix the sugar and cinnamon (topping)
3. Beat the yolks and whole eggs until frothy. Add the sugar and continue to beat. Add the extracts.
4. Gradually add the biscuit mix, mix until a thick batter forms. Let rest 10 minutes.
5. Scrape the batter from the sides of the bowl.
5. Using approximately 1/5 of the dough at a time: sprinkle the sugar generously on a piece of waxed paper, which is laid flat on the rolling surface.
6. Make a short log with the dough, roll in the sugar. There must be a light coating all over the log.
7. Cover with another piece of waxed paper and roll out to 1/3-1/4 thickness. Sprinkle additional sugar if necessary. Trim edges and using the flexible scraper cut 1" strips. Cross hatch so that you have a series of 1x1 dough squares.



8. Slip the cookie squares onto the parchment lined cookie sheet.
9. Slip the baking sheet onto a shelf set on the upper third of the oven. Lower oven to 350 degrees and bake 12-15 minutes.
10. Repeat the process until the dough is used up. You can use the trimmings to re-roll out.
11. The cookies should have slightly browned bottoms. Move to a cooling rack, the cookies will crisp up over the next hour or so. Store at room temperature for 2- 3 days and then move them into the freezer or refrigerator for longer storage.


Other great gluten-free cookie recipes on this blog include: Orange Flan (kosher for Passover) and 

Enjoy the cookies, feedback is always appreciated!