Jan Hagels
Prep time
Cook time
Total time
Jan Hagels are crunchy cinnamon and almond flavored Dutch cookies that are irresistible.
Recipe type: Dessert | Bar Cookie | Almond Cookies
  • 2 cups all-purpose flour
  • ¾ teaspoon ground cinnamon, divided
  • ½ teaspoon salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • ½ cup + 2 tablespoons granulated sugar, divided
  • ½ cup firmly packed light brown sugar
  • 1 large egg, separated
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon pure almond extract
  • 1 cup sliced almonds
Preheat oven to 350 degrees F. Prepare one 10½ x15½ x1 inch Jelly Roll pan; lightly grease the pan with shortening, or line the pan with parchment paper, allowing overhang on all sides. Tip: rub a bit of vegetable shortening or butter in the bottom of the pan corners and well as the pan sides to help the parchment paper to stay in place.
  1. In a medium mixing bowl, combine flour, ½ teaspoon cinnamon, and salt; sift or whisk together. Set aside.
  2. In a large bowl of an electric mixer, add the butter and beat on medium speed until smooth and creamy, about 1 minute. Add ½ cup granulated sugar and brown sugar and then beat for about 1 to 2 minutes to thoroughly combine. While adding the sugar, stop the mixer if necessary to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add the egg yolk, vanilla extract, and almond extract and beat an additional 1 to 2 minutes to thoroughly combine.
  3. Reduce the speed to low, and add the flour mixture in 3 to 4 additions, and mix just until thoroughly incorporated.
  4. Spread the dough evenly in the prepared pan, smoothing the top with the back of a large spoon or rubber spatula or offset spatula.
  5. In a small bowl, whisk the egg white with a fork until frothy, and then spread evenly over the dough. Sprinkle the sliced almonds evenly over the top of the egg whites.
  6. In a small bowl, combine the remaining ¼ teaspoon cinnamon and 2 tablespoons granulated sugar. Sprinkle evenly over the top of the almonds.
  7. Bake: Bake 25 to 30 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean. Leave cookie in the pan to cool; place baking pan on a wire cooling rack to cool for 10 minutes. While cookie is still warm cut into diamond shapes; cut diagonally from one corner to about 3 inches off from the diagonal corner. Make parallel diagonal cuts about 1½ inch apart. Once all the diagonal cuts are made, make straight cuts lengthwise about 1½ inch apart, creating diamond shaped pieces. Tip: My favorite tool to cut bar cookies is a stainless steel dough scraper; simply push the dough scraper straight down into the cookie, or use a pizza cutter or small kitchen knife to cut the cookie.
  8. Let cookies cool completely; remove from the pan with a small metal spatula.
Recipe Notes
Pan: one 10½ x15½ x1 inch Jelly Roll Pan Prep: Greased or Parchment Lined Oven Temp: 350° Storage: Airtight Container, Room Temperature

Help: Cookie Hints and Tips

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Recipe by at https://thebakingpan.com/recipes/cookie/jan-hagels/