Jan Hagel Cookies

by | Dec 13, 2020 | COOKIES | 0 comments

A box of crisp and buttery Jan Hagel Cookies wrapped with a navy blue ribbon.
Jan Hagel Cookies
Print Recipe
    Servings Prep Time
    1 10"x15" tray 20 minutes
    Cook Time
    20-22 minutes
    Servings Prep Time
    1 10"x15" tray 20 minutes
    Cook Time
    20-22 minutes
    A box of crisp and buttery Jan Hagel Cookies wrapped with a navy blue ribbon.
    Jan Hagel Cookies
    Print Recipe
      Servings Prep Time
      1 10"x15" tray 20 minutes
      Cook Time
      20-22 minutes
      Servings Prep Time
      1 10"x15" tray 20 minutes
      Cook Time
      20-22 minutes
      Ingredients
      Servings: 10"x15" tray
      Instructions
      1. Preheat oven to 350°F and set oven rack to the middle position. Lightly butter a 10"x15" baking tray, set aside.
      2. Cream together butter and granulated sugar. Divide the egg and add the egg yolk, cinnamon, salt and almond extract. Beat to fully combine. Add flour and mix only until dough starts to come together.
      3. Press or roll dough evenly into prepared pan. Whisk egg white with 1 tbsp water. Brush evenly onto prepared dough. Sprinkle evenly with almonds and then sprinkle with coarse sugar. Just enough to create a nice sparkle.
      4. Bake for 20-22 minutes until lightly golden. Remove from oven and allow to cool on a wire rack for 3-5 minutes and then cut into squares or diamonds while the cookie is warm and soft. Once cut, allow to cool completely before removing from the pan. The cookies will firm up as they cool.
      Recipe Notes

      -coarse sugar is a larger crystal sugar that doesn't melt when baked so it keeps a sparkle on the goods it's sprinkled on. It may also be called pearl sugar, decorators sugar, sparkling sugar.

      -I get about 45 - 2" diamond shaped cookies, plus the best and crispiest half diamonds around the edges.

      -I've tried sliced almonds with and without the skin and both are good to use and is a matter of preference.

      -I find it just as easy to cut the squares instead of just scoring them while they are warm, but if you're having difficulty just score them and cut when cool.

      -cookies are best if eaten while fresh, however they will last in a sealed container at room temperature for several days. If freezing, allow to cool completely and store in an airtight container away from strong odours.

      Cherry Almond Danish

      by | May 7, 2019 | BREAKFAST AND BRUNCH, DESSERTS, CAKES AND SQUARES | 0 comments

      A slice of Cherry Almond Danish sits on a white plate with a fork to the side. The plate sits on a flowered cloth that is draped over a wooden tray with a cup of black coffee in the upper right corner.
      Cherry Almond Danish
      Print Recipe
        Servings Prep Time
        8 1 1/2" slices 40 minutes
        Cook Time
        25-28 minutes
        Servings Prep Time
        8 1 1/2" slices 40 minutes
        Cook Time
        25-28 minutes
        A slice of Cherry Almond Danish sits on a white plate with a fork to the side. The plate sits on a flowered cloth that is draped over a wooden tray with a cup of black coffee in the upper right corner.
        Cherry Almond Danish
        Print Recipe
          Servings Prep Time
          8 1 1/2" slices 40 minutes
          Cook Time
          25-28 minutes
          Servings Prep Time
          8 1 1/2" slices 40 minutes
          Cook Time
          25-28 minutes
          Ingredients
          Danish
          Glaze
          Servings: 1 1/2" slices
          Instructions
          Danish
          1. Combine cherries and sugar in a medium saucepan and cook over medium heat until cherries are soft and syrupy about 10 minutes.
          2. In a small bowl whisk together 1 tbsp of cornstarch and 1 tbsp cold water. Stir into cherries and whisk constantly over medium-high heat until mixture comes to a full boil.
          3. Remove from heat and stir in almond extract. Allow to cool for about 10-15 minutes.
          4. Preheat oven to 425℉ and line a heavy baking sheet with parchment.
          5. In a small bowl cream together cream cheese, 1 tbsp of powdered sugar and vanilla.
          6. Lay puff pastry sheet on parchment and stretch slightly in width and length to 11-12".
          7. Using a pastry scraper or knife cut 1" wide fingers on the top and bottom third of pastry (length of fingers will be 3-4") and the centre 4" portion will be uncut (see photo).
          8. Spread cream cheese evenly along the centre uncut 4" portion of pastry.
          9. Spread cherry filling evenly on top of the cream cheese filling, leaving the fingers uncovered.
          10. Pull fingers across filling, alternating sides as you go (it's ok to have some small spaces in the pastry). Tuck any excess pastry underneath.
          11. In a small bowl whisk together egg and 1 tbsp milk or cream. Brush generously onto pastry.
          12. Bake in preheated oven for 25-28 minutes until golden and puffed. Remove from oven to a cooling rack for 5 minutes.
          Glaze
          1. In a small bowl whisk together 1/2cup powdered sugar and 1 tbsp milk or cream. Drizzle over pastry while warm and sprinkle with toasted almonds.
          2. Serve warm, cutting into 1 1/2" slices.
          Recipe Notes

          -Toast almonds in a preheated 350℉ oven for 10-12 minutes, stirring once.

          -Using a pastry cutter to cut fingers allows a clean cut without cutting through the parchment.

          Chocolate Almond Crunch Krispie Treats

          by | Sep 20, 2017 | SQUARES & BARS | 0 comments


          Chocolate Almond Crunch Krispie Treats
          Print Recipe
            Servings Prep Time
            20 squares 15 minutes
            Cook Time
            20 minutes
            Servings Prep Time
            20 squares 15 minutes
            Cook Time
            20 minutes
            Chocolate Almond Crunch Krispie Treats
            Print Recipe
              Servings Prep Time
              20 squares 15 minutes
              Cook Time
              20 minutes
              Servings Prep Time
              20 squares 15 minutes
              Cook Time
              20 minutes
              Ingredients
              Servings: squares
              Instructions
              1. Prepare a 9"x9" pan by spraying with non stick spray and lining with parchment, allowing the parchment to overhang on two sides only. Giving you something to grab and lift entire unit from pan when set.
              2. Using a large pot, melt marshmallows and butter over medium heat until almost melted. Add 1/2 cup almond butter and almond extract. Stir until smooth, removing from heat when the last of the marshmallows have melted.
              3. Stir in rice krispies and 1 cup toasted almonds. Spread evenly into prepared pan using lightly oiled hands to press out uniformly.
              4. Melt chocolate chips and 1/4 cup almond butter together, stirring until smooth and chocolate is melted. I used the microwave at medium power and 30 second intervals, however a double boiler works well too.
              5. Pour over krispie squares and spread out evenly. Sprinkle evenly with remaining 1/2 cup toasted almonds. Allow to cool to room temperature prior to cutting. Cut along the edge of the pan to release the two sides that do not have the parchment overhang. Grab the parchment ends and lift entire unit out of the pan onto cutting board. Cut 4x5 into 20 bars.
              Recipe Notes

              Toast almonds by spreading in a single layer on a sheet pan and baking in a preheated 350℉ oven for 8-10 minutes, turning once.