Janhagel is a classic Dutch cookie. Like most traditional food – there are a thousand variations out there! Some Janhagel is hard, like Peanut Brittle, while others is very much a cookie, just sliced – with dozens of recipes describing a similar item somewhere between these two extremes. All Janhagel varieties have a brushed egg (or egg white) on top, then sprinkled with almond bits or slices.
Grandma’s Janhagel is chewy but solid, I do not think you could bend it like a chewy cookie! But still much softer than a “peanut brittle”. I quite liked it; and honestly, this idea of simply squishing “cookie dough” all over a baking pan vs making dozens of mini cookies… it’s genius!
Here is Grandma’s recipe card:
And this is the printable recipe:
- 2 2/3 cups flour
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 cup butter
- 1 cup brown sugar
- 1/2 teaspoon almond extract
- 1 egg, beaten
- 1/3 cup white sugar
- 1/2 cup finely chopped almonds
- Preheat oven to 350 degrees.
- Mix first ingredients together. Roll out on large cookie sheet, brush with beaten egg & sprinkle with combined nuts & sugar.
- Bake 17 min. Let cool for 2 minutes.
- Then cut into bars.