1 bag medium lukshen, cooked and drained (don’t rinse)
2 cup confectioners’ sugar
½ cup sugar
1 teaspoon vanilla sugar
1 teaspoon baking powder
½ cup oil
½ teaspoon cinnamon
6 eggs
2 cup confectioners’ sugar
½ cup sugar
1 teaspoon vanilla sugar
1 teaspoon baking powder
½ cup oil
½ teaspoon cinnamon
6 eggs
Topping:
½ cup ground almonds
3 tablespoons sugar
½ cup bread crumbs
½ teaspoon cinnamon
- Preheat oven to 350ºF.
- In a large bowl, combine noodles, sugars, baking powder, oil, and cinnamon. Add in eggs only when noodles are cooled. Mix well. Pour into a 9×13-inch baking pan.
- Prepare the topping. Combine almonds, sugar, bread crumbs, and cinnamon. Top kugel and bake for 1½ hours.
For more great recipes, check out this weeks issue of Whisk by Ami
