Jan Hagel Swedish Treats
Delight your taste buds with Jan Hagel Swedish Treats, a traditional Scandinavian cookie that’s equal parts buttery, crispy, and irresistibly nutty. This simple yet elegant recipe combines the rich flavor of cinnamon-spiced shortbread with a crunchy topping of slivered almonds and coarse sugar, creating a texture-packed treat that’s perfect for holiday gatherings or afternoon tea. With just a handful of pantry staples and 35 minutes from start to finish, these almond-topped cookies are as easy to make as they are to devour. Cut into delicate diamond or rectangular shapes before baking, Jan Hagel cookies bring a touch of Swedish charm to your dessert table. Whether you’re baking for guests or satisfying your own sweet tooth, this recipe promises a whimsical, aromatic delight that’s sure to impress!
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Recipe Information
Ingredients
- 240 grams All-purpose flour
- 226 grams Unsalted butter (softened)
- 150 grams Granulated sugar
- 1 large Egg yolk
- 1 teaspoon Vanilla extract
- 1 teaspoon Ground cinnamon
- 75 grams Slivered almonds
- 2 tablespoons Coarse sugar (e.g., turbinado or sanding sugar)
Instructions
Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper.
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy using a hand mixer or stand mixer.
Add the egg yolk and vanilla extract to the bowl. Mix until fully incorporated.
Gradually add the all-purpose flour and ground cinnamon to the wet ingredients. Mix until the dough comes together and becomes smooth.
Transfer the dough to the prepared baking sheet and press it into an even layer approximately 0.5 cm (1/4 inch) thick.
Sprinkle the slivered almonds evenly over the top of the dough, pressing them gently to adhere.
Sprinkle the coarse sugar over the almonds for added texture and sweetness.
Use a knife or bench scraper to score the dough into 24 rectangular or diamond-shaped pieces. This will make it easier to separate the cookies after baking.
Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown and the almonds are lightly toasted.
Remove the baking sheet from the oven and allow the cookies to cool for 10 minutes. Use a knife to cut along the scored lines while the cookies are still warm.
Let the cookies cool completely before serving or storing in an airtight container.
Nutrition Facts
Calories |
3636 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 225.2 g | 289% | |
| Saturated Fat | 120.5 g | 602% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 678 mg | 226% | |
| Sodium | 44 mg | 2% | |
| Total Carbohydrate | 376.7 g | 137% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 179.5 g | ||
| Protein | 44.5 g | 89% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 279 mg | 21% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 869 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
