Kitchen Window Recipes

Janhagels, crisp Dutch cookies, are made with almond-scented dough that is spread thinly in a jelly-roll pan. The top of this delicate cookie is sprinkled generously with sliced blanched almonds, then showered with cinnamon and sugar.

This recipe was inspired by one shared with me by Leslie Sporn of Short Hills, New Jersey. Leslie’s busy schedule does not allow her much time to play in the kitchen, but when she does, her time is put to good use. Since baking is her forte, I welcomed the addition of one of her recipes. While Leslie cuts her cookies into diamonds, they will taste just as good cut into rectangles or squares.

AT A GLANCE:
Pan: 10-1/2 x 15-1/2 x 1-inch jelly roll pan
Pan Prep: Buttered
Oven Temp: 350 F
Baking Time: 25 minutes
Difficulty: “1 cookie”

INGREDIENTS:
1 cup (2 sticks) unsalted butter, slightly firm
1/2 cup plus 2 tablespoons granulated sugar, divided
1/2 cup lightly packed light brown sugar
1 large egg, separated
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
2 cups all-purpose flour, spooned in and leveled
1 cup sliced blanched almonds
1/2 teaspoon ground cinnamon

Position the shelf in the center of the oven. Heat the oven to 350 F. Generously butter the jelly roll pan.
In the large bowl of an electric mixer fitted with the paddle attachment, mix the butter on medium-low speed until it is creamy and lightened in color. Add 1/2 cup of the granulated sugar along with the light brown sugar, and mix for 1 minute, then mix in the egg yolk and the extracts.
Remove the bowl from the mixer. Using a wooden spoon or oversized rubber spatula, work 1 cup of flour at a time into the dough, being careful not to overmix. Divide the dough into eight portions and place in the pan, pressing it as evenly as you can. Insert a dough scraper, small spatula, or the flat side of a plastic pastry corne, [bowl scraper], between the dough and the sides of the pan to clean the edges.
In a small bowl, mix the egg white with a fork until frothy, then spread evenly over the dough. Sprinkle with the sliced almonds. Combine the remaining sugar with the cinnamon and sprinkle over the almonds. Bake for 25 minutes or until golden brown.
Remove from the oven and place on a cooling rack. Let stand for 10 minutes. While still warm, slice the cookies into eight lengthwise strips. Turn the pan (a quarter turn) and cut 12 strips on the diagonal to create diamond shapes. Remove the cookies from the pan using a thin metal spatula.

STORAGE:
Store in an airtight container, layered between strips of wax paper, for up to 3 weeks. These cookies may be frozen.