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    You are in: Home / Recipes / Jan Hagel -Dutch Almond Cookie Recipe
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    Jan Hagel -Dutch Almond Cookie

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    20 mins

    25 mins

    Shelley P.S.'s Note:

    The recipe came from my husbands grandma, or Beppe. She knew they were my favourite, so every time we went to their house, she would make sure that she had some on hand and then send some home with me! I am lucky in that she shared her recipe with me, too. They are remarkably quick to make and to disappear.

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    Units: US | Metric


    1. 1
      Preheat the oven to 350°F Separate the egg and set it aside.
    2. 2
      Beat the butter and the single cup of sugar together until fluffy.
    3. 3
      Add the egg yolk and almond extract and blend thoroughly.
    4. 4
      Stir in the flour. It will become crumbly.
    5. 5
      Sprinkle evenly into a 10x15 inch pan or cookie sheet, then gently press into the pan to spread it and flatten it.
    6. 6
      Sprinkle the sliced almonds over the dough, pressing lightly.
    7. 7
      Beat the egg while until foamy. Spread it over the almonds( yes it is messy)
    8. 8
      Combine the single tablespoon of sugar with the cinnamon, and sprinkle it as evenly as possible over all.
    9. 9
      Bake for 25 minutes, until light golden.
    10. 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.

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    Nutritional Facts for Jan Hagel -Dutch Almond Cookie

    Serving Size: 1 (839 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 165.8
    Calories from Fat 88
    Total Fat 9.8 g
    Saturated Fat 5.0 g
    Cholesterol 28.0 mg
    Sodium 70.8 mg
    Total Carbohydrate 17.7 g
    Dietary Fiber 0.8 g
    Sugars 9.0 g
    Protein 2.2 g

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