Jan Hagel cookies are a traditional Dutch holiday sweet. They are very thin, light and flaky.
Makes about 501 cup butter, softened
1 cup granulated sugar
1 egg yolk
2 cups sifted flour
1/2 teaspoon cinnamon
1 egg white
1 teaspoon water
8 ounces sliced almonds
Pre-heat oven to 325 F. Beat together butter, sugar and egg yolk with an electric mixer until light and fluffy. Stir in flour and cinnamon. Separate dough into 3 portions and spead thinly over 3 small baking sheets (or 2 larger ones). Beat egg white and water in a small bowl until frothy. Spread over dough. Arrange the almonds in a mosaic pattern on top. Bake for 15 to 20 minutes or until golden brown. Remove from oven and slice into diamond shapes while hot.
Note: Alternate spellings/names: Hollanders, Janhagels, Janhagel Cookies, Dutch Almond Cookies
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JP in Ontario Dec 23, 2009
Would make this again.
These cookies are so simple to make. I think after reading the reviews I made them too thick, but boy are they yummy!! I plan to make them for my Dutch family this year and hopefully they will like em.
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E_Sharp in Ontario Dec 19, 2009
Would make this again.
These taste great, but I found that they were really delicate, almost too flaky, and the almonds on top flaked off.
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Minnesota Mom in MN Dec 16, 2009
Would make this again.
My mom made it, I make it, and it is my 4 yr olds fav.
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Trish in Iowa Nov 3, 2008
Would make this again.
I tasted these at a bake sale and had to track down the recipe! They are wonderful. My husband is Dutch so I'm glad I can finally make something for the family besides sugar cookies!
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Rita Hemmes in Alberta, Canada Jan 6, 2008
Would make this again.
I used one 11" 1/2 x 17" cookie sheet for this, divided the dough into four parts to make it easier to press with my fingers to spread to edges of pan. I cut it into 64 smaller pieces, this way those on a diet to still have a taste. This was a good thickness and made a nice chewy texture. Rave Reviews and requests for the recipe. My parents are Dutch immigrants and this will be a tradition for my grandchildren, to be baked annually for family and friends. Thank you for this recipe.