Napoleon’s Hat Cookies

Happy Tuesday! It’s been a while since my last post, but on a dreary gray day like this I figure some people might need a sweet treat. I love anything and everything almond, so when my mom picked up a couple Napoleon’s Hat cookies from a bakery for us to try, I knew I just had to make them at home. These cookies are buttery, soft, with an almond marzipan filling bursting with almond flavor. Delicious. I adapted this recipe from Scandinavian Today based on the ingredients I had, and they turned out great!

Anyway, my adaptations included using 7oz almond paste instead of the 6oz marzipan called for in the recipe, since it comes in a 7oz tube. I also added a little almond extract to the cookie dough to get a little extra almond flavor, since you can never have enough. The cookies turned out soft and flavorful, and filling was deliciously chewy, and the chocolate added the perfect final touch. Unfortunately, I can’t remember how many cookies they made, but my guess is around 20. Maybe I should count next time. Here’s the recipe!

Napoleon’s Hat Cookies

Adapted from Scandinavian Today

Ingredients

Cookies:

1 cup all-purpose flour

3 1/2 oz (7 tbsp) unsalted butter

2/3 cup powdered sugar

1 tsp almond extract

1 egg yolk

1 tbsp ice water

Filling:

7 oz almond paste

3 oz granulated sugar

1 egg white

1 cup bittersweet chocolate chips, or 6oz chopped chocolate

Directions

To make the cookie dough, cut the butter into the flour until soft crumbs form. Add the powdered sugar, almond extract, egg yolk, and ice water. Mix until just combined. Form a disk with the dough, wrap in plastic, and refrigerate for half an hour.

To make the filling, cream together the almond paste, sugar, and egg white until a smooth paste forms.

Preheat the oven to 400˚F. Take the chilled dough out of the refrigerator and roll to a 1/4 inch thickness. Use a glass or cookie cutter about 3 inches in diameter and cut circles. Place on a baking sheet. Scoop ball of the filling, 2 tsp each, into the center of each cut circle. Lifting the circle of dough with the filling in the middle, gently pinch together three corners of each cookie, making the triangular hat shape.

Bake for 8-10 minutes, until just barely golden brown. Remove from oven and allow to cool completely.

Melt the chocolate in a shallow dish, then dip the bottom of each cookie in chocolate. Place on wax paper to cool and allow the chocolate to harden. Enjoy!

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