As much as I appreciate a plate of beautifully cut-out cookies, I have limited patience for such things (which is funny, since some years back, I became the keeper of the family cookie cutters. I have at least 75 different ones). I prefer a cookie that can be sliced, dropped, or pressed into a pan and cut into bars.
This cookie belongs to the category of things that can be pressed or poured into a rimmed pan, baked and sliced. Called a Jan Hagel, it’s traditional Dutch Christmas cookie that tastes a bit like an almond shortbread. I do love the flavor, but I also appreciate the fact that it takes no more than 10 minutes to construction and only needs 8 pantry-staple ingredients, two bowls, and a hand mixer.
This cookie entered my cookie lexicon back in the winter of 2007, during the time when I was the newly minted head blogger over at Slashfood (AOL’s long-gone food blog). We had a tradition of posting a Cookie-A-Day during the month of December and so the pressure was on to find new and novel cookies. I enlisted my mom to search through her recipe binder, to see if she had any usable suggestions tucked away.
And she did. She had a Christmas cookie recipe pull-out from a mid-1980s issue of Family Circle. I made four or five of the recipes from that publication and shared them on Slashfood. However, the only recipe that took root in my heart was this one, for the Jan Hagels. I’ve made them just about every year since.
I like to make a fairly thick cookie. I find that you end up with a really flaky top, and a base that tastes and feels like a combination of shortbread and marzipan. If you want a flakier texture throughout, use a larger pan, spread the dough a bit more thinly, and shorten the cooking time.
Make sure to store these in an airtight container, away from other cookies, so that you don’t loose the crispness of the top.
- 8 ounces butter (that's two sticks)
- 1 cup granulated sugar, plus 1 tablespoon for the topping
- 1 egg, white and yolk separated
- 1 teaspoon almond extract
- 2 cups unbleached all-purposed flour
- 1/2 teaspoon kosher salt
- 1/2 cup sliced almonds
- 1/4 teaspoon cinnamon
- Preheat the oven to 350 degrees F.
- Combine the butter and 1 cup of sugar in a large bowl, and beat with a hand mixer until light and fluffy. Beat in the egg yolk and almond extract.
- Add the flour and salt and beat until the dough comes together.
- Press the dough into an even layer in the bottom of a quarter sheet pan. For a thinner, flakier cookie, use a half sheet, but don't press the dough all the way to the edges. There's no need to grease the baking sheet, the dough has enough butter to prevent sticking.
- Beat the egg white with your hand mixer (make sure to wash the beater!) until it is light and fluffy, but not to the point of stiff peaks.
- Using an off-set spatula, spread the beaten egg white out on top of the cookie dough.
- Sprinkle the almond slices evenly over the egg white-painted dough.
- Finally, mix the remaining tablespoon of sugar with the cinnamon and sprinkle it evenly over the top of the cookie dough.
- Bake the cookies for 30-35 minutes (shorter if you're going the thinner cookie route).
- As soon as you take the cookies out of the oven, slice them into diamond shapes, by making overlapping diagonal cuts.
- Let the cookies cool completely before you remove them from the pan. Break them into diamond shapes and store in an airtight container.