Jan Hagels

Directions

1. 1
   Line 9 x 13 pan with foil, grease.
2. 2
   In medium-sized bowl, mix flour, 1/4 c. sugar, cinnamon, and butter with fingertips until crumbly. Mix in egg yolk until evenly blended.
3. 3
   Press into pan. Brush beaten egg white evenly onto mixture.
4. 4
   Sprinkle remaining 1/4 c. sugar and the almonds over top, pressing nuts lightly into batter.
5. 5
   Bake at 350° for 18-20 minutes until lightly brown.
6. 6
   Cool slightly.
7. 7
   Lift foil and cookie mix onto cutting board.
8. 8
   Cut into squares.
9. 9
   Cool completely.
10. 10
    Store these Dutch cookies for several days for flavor to blend.
11. 11
    Makes 48 cookies.