{"id":420,"date":"2015-12-23T02:21:34","date_gmt":"2015-12-23T02:21:34","guid":{"rendered":"http:\/\/grandmascookbook.ca\/?p=420"},"modified":"2015-12-23T02:21:34","modified_gmt":"2015-12-23T02:21:34","slug":"janhagel","status":"publish","type":"post","link":"https:\/\/www.grandmascookbook.ca\/2015\/12\/janhagel\/","title":{"rendered":"Janhagel"},"content":{"rendered":"

\"janhagel-prebaked\"<\/p>\n

Janhagel is a classic Dutch cookie. \u00a0Like most traditional food – there are a thousand variations out there! \u00a0Some 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. \u00a0All Janhagel varieties have\u00a0a brushed egg (or egg white) on top, then sprinkled with\u00a0almond\u00a0bits or slices.<\/p>\n

\"I
I used a small rolling pin (my fondant roller) to smooth out my fingerprint squishing marks!<\/figcaption><\/figure>\n

 <\/p>\n

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”. \u00a0I 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!<\/p>\n

\"janhagel\"<\/p>\n

Here is Grandma’s recipe card:<\/p>\n

\"janhagel_recipe<\/a><\/p>\n

And this is the printable recipe:<\/p>\n

\n

Janhagel<\/h3>\n
    \n
  • 2 2\/3 cups flour<\/li>\n
  • 1\/2 teaspoon baking soda<\/li>\n
  • 1 teaspoon cinnamon<\/li>\n
  • 1 cup butter<\/li>\n
  • 1 cup brown sugar<\/li>\n
  • 1\/2 teaspoon almond extract<\/li>\n<\/ul>\n

    Topping:<\/h4>\n
      \n
    • 1 egg, beaten<\/li>\n<\/ul>\n

      2nd Topping:<\/h4>\n
        \n
      • 1\/3 cup white sugar<\/li>\n
      • 1\/2 cup finely chopped almonds<\/li>\n<\/ul>\n

        Directions:<\/h4>\n
          \n
        1. Preheat oven to 350 degrees.<\/li>\n
        2. Mix first ingredients together. Roll out on large cookie sheet, brush with beaten egg & sprinkle with combined nuts & sugar.<\/li>\n
        3. Bake 17 min. Let cool for 2 minutes.<\/li>\n
        4. Then cut into bars.<\/li>\n<\/ol>\n<\/div>\n
          <\/div>
          Print the Recipe Only<\/div>
          <\/div>\n","protected":false},"excerpt":{"rendered":"

          Janhagel is a classic Dutch cookie. \u00a0Like most traditional food – there are a thousand variations out there! \u00a0Some 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. \u00a0All Janhagel …<\/p>\n","protected":false},"author":1,"featured_media":425,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[9],"tags":[],"_links":{"self":[{"href":"https:\/\/www.grandmascookbook.ca\/wp-json\/wp\/v2\/posts\/420"}],"collection":[{"href":"https:\/\/www.grandmascookbook.ca\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandmascookbook.ca\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandmascookbook.ca\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandmascookbook.ca\/wp-json\/wp\/v2\/comments?post=420"}],"version-history":[{"count":2,"href":"https:\/\/www.grandmascookbook.ca\/wp-json\/wp\/v2\/posts\/420\/revisions"}],"predecessor-version":[{"id":426,"href":"https:\/\/www.grandmascookbook.ca\/wp-json\/wp\/v2\/posts\/420\/revisions\/426"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.grandmascookbook.ca\/wp-json\/wp\/v2\/media\/425"}],"wp:attachment":[{"href":"https:\/\/www.grandmascookbook.ca\/wp-json\/wp\/v2\/media?parent=420"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandmascookbook.ca\/wp-json\/wp\/v2\/categories?post=420"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandmascookbook.ca\/wp-json\/wp\/v2\/tags?post=420"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}