Jan Hagel are very popular Dutch almond-flavored cookies that are crisp and buttery with a sliced almond topping. They are good anytime, even during the holiday season where they are a welcome addition to any holiday cookie tray. It’s said that Sinterklauss (St. Nicholas), who brings presents and sweets to Dutch children on the evening of December 5th after they are in bed, is always grateful when he can stop and eat these traditional cookies with a warm beverage. Almost everyone has time to bake these quick cookies, since they start with a homemade Basic Sugar Cookie Mix and are pressed into a sheet pan to make thin bar cookies.
Jan Hagel can be made ahead; they keep a week or two in an airtight container, and can be frozen for months.
54 3” x 1” bars
3 cups Basic Sugar Cookie Mix
1 teaspoon cinnamon
1/4 teaspoon allspice
1/3 cup butter
2 egg yolks
2 egg whites
1 1/2 cups sliced almonds
- Preheat oven to 350°.
- Mix the sugar cookie mix, cinnamon, allspice, butter and egg yolks.
- Press evenly into a parchment-lined or greased jelly-roll pan (approx 11 x 17).
- Whip the egg whites with a fork until frothy, spread over the dough.
- Sprinkle on the almonds.
- Using a piece of parchment or waxed paper, press the almonds down into the dough.
- Using a ruler, score the dough with a knife into approximately 1" by 3" rectangles (9 across the short side - 6 across the long side).
- Bake 15-20 minutes or until lightly browned.
- Remove from oven and immediately use a knife to re-cut the scored cookies.
- Cool thoroughly.
Amount Per Serving
Calories 108 Calories from Fat 62
Percent Total Calories From: Fat 58% Protein 7% Carb. 35%
Nutrient Amount per Serving
Total Fat 7 g
Saturated Fat 3 g
Cholesterol 18 mg
Sodium 66 mg
Total Carbohydrate 9 g
Dietary Fiber 0 g
Sugars 4 g
Protein 2 g
Vitamin A 1% Vitamin C 0% Calcium 0% Iron 1%