Janhagel

I'm thrilled to help you learn about Janhagel, a delicious and popular Dutch pastry!

Janhagel is a traditional Dutch spiced almond crisp bread that is perfect for tea time or as a sweet snack. The name "Janhagel" roughly translates to "John's rabble" in English, and it is believed to have originated in the Middle Ages.

Janhagel is made with a simple dough that is rolled out and topped with a mixture of sliced almonds, sugar, cinnamon, and sometimes orange zest. The dough is then rolled up, forming a log, which is sliced into rounds and baked until crispy and golden brown.

The key to making a great Janhagel is to use high-quality ingredients, particularly the almonds. It's best to use whole, blanched almonds that you slice yourself, as pre-sliced almonds can be dry and lack flavor.

To make Janhagel, you will need the following ingredients:

Here's how to make Janhagel:

1. Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.

2. In a medium bowl, whisk together the flour, baking powder, and salt.

3. In a large bowl, beat the butter and sugar together until light and fluffy.

4. Add the eggs one at a time, beating well after each addition.

5. Stir in the vanilla extract.

6. Gradually add the flour mixture to the butter mixture, stirring just until combined.

7. In a small bowl, mix together the sliced almonds, sugar, cinnamon, and orange zest (if using).

8. Divide the dough in half and place each half onto the prepared baking sheet.

9. Shape each piece of dough into a rectangle that is about 12 x 4 inches.

10. Sprinkle half of the almond mixture evenly over each piece of dough.

11. Roll up each piece of dough, starting from one long side, to form a log.

12. Cut each log into 1/2 inch slices and place them cut side down onto the baking sheet.

13. Bake for 15-20 minutes, or until the edges are lightly golden brown.

14. Transfer the Janhagel to a wire rack to cool completely.

Janhagel is best enjoyed on the day it is made, but it can be stored in an airtight container for up to three days.

I hope this helps you learn more about Janhagel, and I hope you enjoy making and eating this delicious Dutch pastry!