While typing this post, I am sitting behind my computer munching on this cookie with a glass of tea. I am listening to “Yesterday, when I was young”, sung by Charles Aznavour – a French-Armenian singer. Aznavour was known for his chansons and lyrics. I would think that most of you, will probably know this song as sung by Andy Williams.
Every now and then, I am thinking back to where I came from (I only moved to the US 12 years ago). It may be because I have only been back to The Netherlands once, that certain aspects of my life are flashing by once in a while and then I realize that I miss some of them. It’s not that I am homesick; I just crave some products that I cannot find here. These Almond Sugar Cookies are one of them, so I decided to make them myself.
Key Ingredients in This Recipe
You’ll find the complete list of ingredients and exact quantities in the recipe below.
- Butter
- Light brown sugar
- Egg yolk
- All-purpose flour
- Baking powder
- Cinnamon
- Topping:
- Egg yolk
- Almond slivers
- Pearl sugar
There are a few references that explain where the name Jan Hagel came from. The first reference is pretty straight forward: ‘hagel’ is the Dutch word for ‘hale’. Clearly referring to the pearl sugar. The other reference that exists is that janhagel was slang for the unruly, the common people, for those who live at the fringes of society. Here the link is the apparent casual way, unruly if you like, the nuts and sugar are decorated on the cookies.
How to Make Jan Hagel Cookies
Step 1 – Mix the dry ingredients (all-purpose flour, baking powder, cinnamon and salt).
Step 2 – Mix butter and sugar. Add the egg yolk and mix again.
Step 3 – Add flour mixture to butter mixture. You’ll end up with a slightly crumbly mixture that easily comes together pressure is applied.
If the mixture is too soft to roll out, place it in the fridge for about an hour.
Step 4 – Roll the dough into a rectangle of 6 x 9, thickness about 1/8-inch.
Brush dough with a whisked egg yolk.
Step 5 – Sprinkle the dough with almond slivers and pearl sugar. Press the topping gently into the dough. Use your hands or a rolling pin.
Step 6 – Bake the Jan Hagel for 20-25 minutes at 350 degrees F.
Take the cookies out of the oven and cut them while they are still warm. Allow the cookies to cool completely on a wire rack.
Other Dutch Cookies to Try
Jan Hagel – Almond Sugar Cookies
Pin Recipe FacebookIngredients
Cookie Dough
- 100 grams all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/8 teaspoon salt
- 70 grams butter, room temperature
- 50 grams light brown sugar
- 1/2 egg yolk, whisked
Almond-Sugar Topping
- 1/4 egg yolk, whisked
- 25 grams almond slivers
- 20 grams pearl sugar
Instructions
- Preheat oven to 350 degrees F.
- Mix the dry ingredients (all-purpose flour, baking powder, cinnamon and salt).
- Mix butter and sugar. Add the egg yolk and mix again.
- Add flour mixture to butter mixture. You'll have a crumbly mixture that easily comes together when you knead it. (NOTE 1)
- Lightly flour work surface and roll the dough until you have a 6 x 9-inch rectangle that is about 1/8 inch. Place the dough on a baking sheet covered with parchment paper.
- Brush dough with whisked egg yolk and sprinkle with almond slivers and pearl sugar. Press the topping gently into the dough. Use your hands or a rolling pin. (NOTE 2)
- Bake 20-25 minutes in the oven. (NOTE 3)
- Take the cookies out of the oven and cut them while they are still warm. Allow the cookies to cool completely on a wire rack.
Notes
- If the dough is too sticky to roll out, wrap it in some plastic wrap and cool it in the fridge for at least 1 hours.
- Be gentle when you press the almonds and sugar into the dough. You don’t want the dough to stretch out and become thinner.
- When you bake them close to 20 minutes they are a little chewy, if you bake them longer they become more brittle.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.