Dutch Almond Cookies

From Cookies Unlimited by Nick Malgieri

This is a version of the popular Dutch cookie called Janhagel . on eof these arrives on the saucer when you order a cup of coffee in Holland. This easy-to-prepare recipe makes a lot of cookies, but they may be baked over several days.

Makes about 90 cookies.

Cookies:

  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 12 tablespoons (1½ sticks) unsalted butter, cut into 12 pieces
  • 1 cup firmly packed light brown sugar
  • 1 cup granulated sugar
  • 6 tablespoons water
  • 2 cups whole blanched almonds

    • Topping:

  • ½ cup granulated sugar
  • 1 teaspoon ground cinnamon

    • Equipment:

  • One 8-inch square pan, buttered and lined with plastic wrap or foil, for chilling the dough
  • Cookie sheets or jelly roll pans covered with parchment or foil

    • Directions:

    1. In a bowl, combine the flour, baking soda, and cinnamon; stir well to mix.
    2. Melt the butter in a large saucepan over medium heat. Remove from the heat and stir in the brown sugar, granulated sugar, and water. Return to the heat and bring to a boil, stirring occasionally, until the sugar has melted. Remove from the heat and stir in the almonds.
    3. Pour the sugar and almond mixture into a large bowl and stir in the dry ingredients. Press the dough into the prepared square pan, cover with plastic wrap, and chill overnight or until firm.
    4. About 20 minutes before you are ready to bake the cookies, set the racks in the upper and lower thirds of the oven and preheat to 350 degrees.
    5. To make the topping, combine the sugar and cinnamon thoroughly in a small bowl.
    6. Unmold the brick of cookie dough from the pan and place it on a cutting board. Cut the brick into three bars, each 8 x 2½ x 1¼ inches. (The bars will be just a little more than 2½ inches wide.) Wrap two of the bars and return them to the refrigerator while you cut the first. Place it on a cutting board and slice the cookies about ¼ inch thick.
    7. As you cut the cookies, place them on the prepared pans an inch apart in all directions. Just before putting the pans in the oven, sprinkle the tops of the cookies generously with the cinnamon sugar.
    8. Bake the cookies for about 15 minutes, or until they are golden and firm.
    9. Slide the papers onto racks. The cookies will become crisp as they cool. Repeat with the remaining bars of dough.
    10. Store the cookies between sheets of parchment or wax paper in a tin or plastic container with a tight-fitting cover.

    Note: If you don't want to bake all the cookies at once, wrap and freeze one or two of the bars of dough for up to a month. When you want to bake them, thaw the bar(s) of dough overnight in the refrigerator and proceed with the recipe.

    HTML-ified version by David Lindes; available at http://www.daveltd.com/misc/recipes/deb/dutch_almond_cookies.html.