Napoleons Hat Cookies Recipes

NAPOLEON'S HAT (COOKIES)

Napoleon's Hat (Cookies) image

A very popular cookie in Sweden. When I was about 12 years old (ages ago.........) we had lessons in cooking at school and I can remember making these cookies. This recipe comes from the little (now tattered) cookbook we used for these lessons. Chilling time is not included in preparation time.

Provided by Chef Dudo

Categories Dessert

Time 40m

Yield 36 cookies

Number Of Ingredients 10

Ingredients

2 cups flour
1/4 teaspoon salt
3/4 cup butter or 3/4 cup margarine, softened
1/2 cup sugar
2 egg yolks
1 teaspoon vanilla
2 egg whites
1/4 teaspoon cream of tartar
1 cup powdered sugar, sifted
1 cup almonds, ground

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.

Nutrition Facts : Calories 109.9, Fat 6.2, SaturatedFat 2.7, Cholesterol 20.7, Sodium 60, Carbohydrate 12.2, Fiber 0.6, Sugar 6.3, Protein 1.9

NAPOLEON'S HAT COOKIES (NAPOLEONSHATTE)

Napoleon's Hat Cookies (Napoleonshatte) image

These cookies are a stable at any Danish baker's shop. We always make these as part of our Christmas cookie selection. They are small and yummy. If you can you should weigh the ingredients instead of using cups, as the original recipe is measured by weight. Prep time does not include 30 min for cooling of the dough. When buying the marzipan try to look for Danish 'Odense' marzipan in your baking isle. Marzipan from other countries, such as Germany, tend to be sweeter than the ones from Denmark. The marzipan makes the difference in this cookie and adds to the wow factor. You can also make 20 larger hats instead of 40 mini

Provided by Deantini

Categories Dessert

Time 53m

Yield 40 small hats, 40 serving(s)

Number Of Ingredients 7

Ingredients

1 cup all-purpose flour (150 g)
2/3 cup icing sugar (75 g)
3 1/2 ounces butter, cold (100 g)
1 egg yolk
1 teaspoon cold water
1/2 cup marzipan (125 g, raw marzipan, not processed)
1/2 cup bittersweet chocolate, melted (you can use any kind of chocolate here)

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!

Nutrition Facts : Calories 38.2, Fat 2.1, SaturatedFat 1.3, Cholesterol 10.1, Sodium 14.6, Carbohydrate 4.4, Fiber 0.1, Sugar 2, Protein 0.4

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