Janhagel

Introduction

History

Janhagel cookies have been enjoyed in the Netherlands for centuries. The name "Janhagel" is derived from the Dutch word for "rabble" or "riffraff," and it is said that these cookies were originally made with leftover ingredients by the lower classes. Over time, Janhagel cookies became a beloved treat enjoyed by people of all social classes.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Make sure to chill the dough before baking to ensure the cookies hold their shape.

- Be sure to brush the dough with egg white before baking to give the cookies a shiny finish.

- Don't overbake the cookies, as they can become too crispy.

Serving Suggestions

Enjoy Janhagel cookies with a hot cup of tea or coffee for a delightful snack.

Cooking Techniques

Be sure to chill the dough before baking to prevent spreading.

- Use a sharp knife to cut the dough into even rectangles for uniform cookies.

Ingredient Substitutions

You can use butter instead of margarine for a richer flavor.

- If you don't have almond flakes, you can use chopped almonds or other nuts.

Make Ahead Tips

You can prepare the dough for Janhagel cookies ahead of time and store it in the fridge for up to 2 days before baking.

Presentation Ideas

Arrange the Janhagel cookies on a decorative plate and sprinkle with powdered sugar for a festive touch.

Pairing Recommendations

Janhagel cookies pair well with a glass of milk or a sweet dessert wine.

Storage and Reheating Instructions

Store Janhagel cookies in an airtight container at room temperature for up to a week. To reheat, place them in a preheated oven at 180°C for a few minutes until warm.

Nutrition Information

Calories per serving

Each serving of Janhagel cookies contains approximately 200 calories.

Carbohydrates

Each serving of Janhagel cookies contains approximately 20g of carbohydrates.

Fats

Each serving of Janhagel cookies contains approximately 10g of fats.

Proteins

Each serving of Janhagel cookies contains approximately 2g of proteins.

Vitamins and minerals

Janhagel cookies contain small amounts of calcium, iron, and vitamin E.

Alergens

Janhagel cookies contain gluten, nuts (almonds), and eggs.

Summary

Janhagel cookies are a delicious treat that is relatively high in carbohydrates and fats. They also contain small amounts of proteins and essential vitamins and minerals.

Summary

Janhagel cookies are a delightful Dutch treat that is perfect for enjoying during the holiday season. With a crunchy texture and almond flavor, these cookies are sure to be a hit with your family and friends.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Janhagel. It was many years ago, when I was just a young girl living in a small village in the Netherlands. My mother had invited a neighbor over for coffee one afternoon, and she brought along a plate of these delicate and delicious cookies. I had never seen anything like them before - they were covered in sliced almonds and sugar, and had a rich, buttery flavor that was unlike anything I had ever tasted.

I was immediately intrigued by these cookies, and I begged the neighbor to share her recipe with me. She smiled and told me that it was a family recipe that had been passed down for generations, but she was happy to teach me how to make them. We spent the afternoon in my mother's kitchen, measuring out flour and sugar, slicing almonds, and shaping the dough into delicate little squares. As the cookies baked in the oven, the kitchen filled with the warm, sweet scent of butter and sugar, and I knew that I had found a new favorite recipe.

Over the years, I have made Janhagel many times, always thinking back to that day in my mother's kitchen when I first learned how to make them. I have shared the recipe with friends and family, and each time I make them, I am reminded of the sense of wonder and excitement I felt when I first saw that plate of cookies on the table.

The key to making Janhagel, as my neighbor taught me, is to start with high-quality ingredients. The butter should be cold and cut into small pieces, the almonds should be sliced thinly and evenly, and the sugar should be fine and not too sweet. The dough should be mixed gently and shaped into a square before being sprinkled with almonds and sugar. And when the cookies come out of the oven, they should be golden brown and slightly crisp around the edges.

I have since learned that Janhagel is a traditional Dutch cookie that is often served during the holidays. It is said to have originated in the 17th century, when almonds were a luxury ingredient that only the wealthy could afford. The name Janhagel is thought to come from the Dutch word for "riff-raff" or "rabble," which reflects the fact that these cookies were once considered a special treat for special occasions.

As I continue to make Janhagel, I am reminded of the long tradition of sharing recipes and passing them down through the generations. Each time I make these cookies, I feel connected to the past and to the women who came before me, who spent countless hours in their own kitchens perfecting the art of baking.

I am grateful to my neighbor for sharing her recipe with me all those years ago, and I am proud to continue the tradition of making Janhagel in my own kitchen. These cookies will always hold a special place in my heart, and I hope that they will continue to bring joy and sweetness to those who enjoy them for many years to come.

Categories

| Almond Recipes | Dutch Baking | Dutch Recipes |

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