Jan Hagel-Dutch Almond Cookie – a delicious recipe with butter, sugar, egg, almond, flour, almonds. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 325u00b0F Separate the egg and set it aside.
2
Beat the butter and the single cup of sugar together until fluffy.
3
Add the egg yolk and almond extract and blend thoroughly.
4
Stir in the flour. It will become crumbly.
5
Sprinkle evenly into a 10x15 inch pan or cookie sheet, then gently press into the pan to spread it and flatten it.
6
Sprinkle the sliced almonds over the dough, pressing lightly.
7
Beat the egg while until foamy. Spread it over the almonds( yes it is messy).
8
Combine the single tablespoon of sugar with the cinnamon, and sprinkle it as evenly as possible over all.
9
Bake for 25 minutes, or until light golden.
10
Let cool for 10 minutes, cut into squares. Remove from pan onto wire racks to cool completely. Keeps well in a tin or freezer.
1086
kcal
Calories
68
g
Fat
109
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup butter, 1 cup sugar, 1 egg, 1 teaspoon almond extract, and more.
Yes, Jan Hagel-Dutch Almond Cookie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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