Napoleons Hat Cookies Recipes

NAPOLEON'S HAT COOKIES (NAPOLEONSHATTE)

Steps:

• Mix together flour and shifted icing sugar.
• Cut the butter in small pices and cut it into the flour/sugar mix until the texture is coarse.
• Add the egg yolk and water and quickly work the dough together.
• Place the dough in the fridge for at least 30 minute.
• Roll the marzipan into 40 small balls, set aside.
• Heat oven to 400°F.
• Roll out the cold dough on a workspace dusted with flour until the dough is very thin (0.1 inch). It should be as thin as possible without breaking.
• Use a cup or round cookie cutter with 2 inch diameter and cut out 40 round cookies. Gather and roll out cookie dough repeatedly as you go along to use up all dough.
• Place one marzipan roll in the middle of each round cookie.
• Gather the round cookie dough with three fingers and press around the marzipan ball; the form of the cookie should now look like Napoleon's hat (3 flaps sticking out).
• Place the 'hats' on baking sheets lined with parchment paper and bake for 8 min until sligtly golden.
• Let cool.
• Melt chocolate over a double boiler and dip the three flaps of the hat in the chocolate.
• Cool and enjoy!

NAPOLEON'S HAT (COOKIES)

Steps:

• Preheat oven to 375°F.
• Sift flour and salt.
• In a large mixer bowl, beat butter or margarine with electric mixer on medium speed for 30 seconds.
• Add sugar and beat until fluffy.
• Add egg yolks and vanilla; beat well.
• Add dry ingredients to beaten mixture and beat until well combined.
• Cover and chill 1 hour.
• For almond paste filling:
• Beat egg whites and cream of tartar until soft peaks form.
• Gradually add powdered sugar, beating until stiff peaks form
• Fold in ground almonds.
• Set aside.
• On a lightly floured surface, roll the chilled dough to about 1/8 inch thickness.
• Cut into 3 inch circles (I use a glass).
• Place 1 rounded teaspoon of the almond filling in center of each.
• Fold up and pinch 3 sides to form a 3 cornered hat, leaving the top of filling exposed.
• Place 2 inches apart on a cookie sheet, no need to grease, I do however use parchment paper.
• Bake for 10 to 12 minutes.
• Remove and let cool on wire rack.