Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 cup chopped walnuts
- 1/4 teaspoon salt
- 1/4 teaspoon vanilla extract
- 1 egg yolk
- 2 tablespoons cold water
Special equipment needed:
- Rolling pin
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C).
2. In a mixing bowl, cream the butter and sugar until light and fluffy.
3. Add the egg yolk and vanilla extract, and mix until well combined.
4. In a separate bowl, mix the flour, chopped walnuts, and salt.
5. Gradually add the flour mixture to the butter mixture, mixing until a dough forms.
6. Add the cold water, one tablespoon at a time, until the dough comes together.
7. On a lightly floured surface, roll out the dough to 1/4-inch thickness.
8. Cut the dough into 2-inch squares using a sharp knife or pizza cutter.
9. Place the squares on a baking sheet lined with parchment paper.
10. Bake for 15-20 minutes, or until the edges are golden brown.
11. Remove from the oven and let cool on the baking sheet for 5 minutes.
12. Transfer the kichel to a wire rack to cool completely.
- Time:
Preparation time: 15 minutes
- Cooking time: 15-20 minutes
Temperature:
- Preheat the oven to 350°F (180°C).
Serving size:
- Makes approximately 20 kichel.
Nutritional information:
- Calories: 110
- Fat: 8g
- Carbohydrates: 9g
- Protein: 1g
- Fiber: 0.5g
- Sugar: 3g
Substitutions for ingredients:
- You can substitute the walnuts with pecans or almonds.
Variations:
- Add 1/4 teaspoon of cinnamon to the dough for a spiced flavor.
- Drizzle melted chocolate over the cooled kichel for a decadent touch.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar.
- Don't overwork the dough, or it will become tough.
- If the dough is too dry, add a little more cold water, one tablespoon at a time.
Storage instructions:
- Store the kichel in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat the kichel, place them in a 350°F (180°C) oven for 5-10 minutes, or until warmed through.
Presentation ideas:
- Arrange the kichel on a platter and dust with powdered sugar.
Garnishes:
- Sprinkle chopped walnuts or pecans over the kichel before serving.
Pairings:
- Serve the kichel with a cup of hot tea or coffee.
Suggested side dishes:
- Fresh fruit or a fruit salad would be a refreshing side dish.
Troubleshooting advice:
- If the dough is too sticky, add a little more flour, one tablespoon at a time.
- If the kichel are too hard, reduce the baking time by a few minutes.
Food safety advice:
- Make sure to wash your hands and all utensils before handling food.
- Store the kichel in an airtight container to prevent contamination.
Food history:
- Kichel is a traditional Jewish cookie that is often served during holidays and celebrations.
Flavor profiles:
- The kichel has a buttery and nutty flavor, with a slightly sweet taste.
Serving suggestions:
- Serve the kichel as a dessert or snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A