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Jan Hagel Cookies


  • 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.