Dutch Christmas Cookies - Jan Hagel Cookies
Classic Dutch Christmas Cookies, Jan Hagel, feature buttery dough topped with almond slices and a hint of almond extract for a crisp, festive treat.
10 Servings
Ingredients
- 1 cup 2 sticks unsalted butter, softened
- 1 cup granulated sugar plus 1 tablespoon for topping
- 1 large egg separated (yolk and white)
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1/2 cup sliced almonds
Instructions
Prepare the Oven and Pan:
- Preheat the oven to 325°F (165°C). Lightly grease a quarter sheet pan or line it with parchment paper to prevent sticking.
Cream the Butter and Sugar:
- In a large mixing bowl, combine the butter and sugar. Using an electric mixer, beat the mixture until it is light and fluffy, approximately 2–3 minutes.
Incorporate the Wet Ingredients:
- Add the egg yolk and almond extract to the creamed mixture. Beat until fully combined and smooth.
Mix in the Dry Ingredients:
- Gradually add the flour and salt, mixing on low speed until a cohesive dough forms. Be careful not to overmix, as this can affect the cookies' texture.
Press the Dough into the Pan:
- Transfer the dough to the prepared sheet pan. Use a spatula or your hands to press the dough into an even layer, ensuring it reaches all edges of the pan.
Prepare the Almond Topping:
- In a small bowl, whisk the egg white with a splash of water. Brush this mixture evenly over the surface of the dough. Sprinkle the sliced almonds evenly across the top, pressing them gently to adhere. Finish with a light sprinkling of the reserved granulated sugar for a sparkling finish.
Bake the Cookies:
- Place the pan in the preheated oven and bake for 30–35 minutes, or until the edges turn a light golden brown. The center should be set but not overly firm.
Cool and Slice:
- Remove the pan from the oven and allow the cookies to cool in the pan for 15–20 minutes. Using a sharp knife, slice the cookies into squares or triangles while they are still slightly warm. Allow them to cool completely before serving.
Notes
To make this recipe gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure that the blend includes xanthan gum or a similar binding agent for optimal texture. Verify that your almond extract and other ingredients are certified gluten-free.