These Almond and Sugar Cookie Bars (Jan Hagel Koekjes) are a traditional Dutch treat known for their buttery, crumbly texture and sweet almond flavour. Whether enjoyed with a cup of coffee or as an afternoon snack, these bars are a delightful taste of the Netherlands.
Almond and Sugar Cookie Bars Recipe
Netherlands | Jan Hagel Koekjes
Preparation time: 20 minutes, plus 10 minutes resting time
Cooking time: 25 minutes
Makes: About 24 cookies
Ingredients:
2 cups (280 g) all-purpose (plain) flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
3/4 teaspoon fine sea salt
1 ½ sticks (6 oz/170 g) unsalted butter, softened
3/4 cup (150 g) caster sugar
1 egg, separated
1/3 cup (40 g) sliced (flaked) almonds
1/4 cup (50 g) pearl sugar or roughly crushed sugar cubes
Method:
Preheat the oven to 350°F (180°C/Gas Mark 4). Line a 9 × 13-inch (23 × 33 cm) light metal baking pan with parchment paper, leaving the excess hanging over the edges.
In a bowl, whisk together the flour, baking powder, cinnamon, and salt.
In a large bowl, with a hand mixer, beat the butter and white US granulated (UK caster) sugar on medium speed until light and fluffy, 2–3 minutes. Add the egg yolk and beat until smooth. Add the dry ingredients and stir until there are no dry patches of flour remaining.
Press the dough into the bottom of the prepared baking pan to make an even layer. Beat the egg white in a small bowl until frothy, then lightly brush the dough with only enough of the beaten egg white to moisten it fully (you should not use all the egg white). Sprinkle the almonds and pearl sugar evenly over the dough.
Bake until the cookie slab is golden brown all over and dry to the touch in the center, 20–25 minutes, rotating the baking pan front to back halfway through.
Transfer the baking pan to a wire rack and let the cookie slab rest for 10 minutes. Using the overhanging parchment paper, slide the cookie slab out of the pan and onto a cutting board. Cut the cookie slab into 3 × 11/2-inch (7.5 × 4 cm) rectangles. Transfer the rectangles to a wire rack to cool completely.
Extract from Crumbs: Cookies and Sweets from Around the World. Published by Phaidon. Book cover credit: Phaidon. Photography credit: Simon Bajada. AUD $69.95 / NZD $80.00.