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.
My Private Note
Units: US | Metric
- 1Preheat the oven to 350°F Separate the egg and set it aside.
- 2Beat the butter and the single cup of sugar together until fluffy.
- 3Add the egg yolk and almond extract and blend thoroughly.
- 4Stir in the flour. It will become crumbly.
- 5Sprinkle evenly into a 10x15 inch pan or cookie sheet, then gently press into the pan to spread it and flatten it.
- 6Sprinkle the sliced almonds over the dough, pressing lightly.
- 7Beat the egg while until foamy. Spread it over the almonds( yes it is messy)
- 8Combine the single tablespoon of sugar with the cinnamon, and sprinkle it as evenly as possible over all.
- 9Bake for 25 minutes, until light golden.
- 10Let cool for 10 minutes, cut into squares. Remove from pan onto wire racks to cool completely. Keeps well in a tin or freezer.
Browse Our Top Bar Cookie Recipes
You Might Also Like...View All Bar Cookie Recipes
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