Jan Hagel-Dutch Almond Cookie

Recipe by Shelley P.S.
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 325°F Separate the egg and set it aside.
  • Beat the butter and the single cup of sugar together until fluffy.
  • Add the egg yolk and almond extract and blend thoroughly.
  • Stir in the flour. It will become crumbly.
  • Sprinkle evenly into a 10x15 inch pan or cookie sheet, then gently press into the pan to spread it and flatten it.
  • Sprinkle the sliced almonds over the dough, pressing lightly.
  • Beat the egg while until foamy. Spread it over the almonds( yes it is messy).
  • Combine the single tablespoon of sugar with the cinnamon, and sprinkle it as evenly as possible over all.
  • Bake for 25 minutes, or until light golden.
  • 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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