Napoleon's Hat Cookies Napoleonshatte
Delight your taste buds with Napoleon's Hat Cookies, or Napoleonshatte—an iconic Danish treat that's as charming as it is delicious. These buttery shortcrust cookies, formed into whimsical tri-cornered shapes, hide a delightful surprise of sweet almond paste at their center. Each cookie is dipped in rich, velvety dark chocolate, adding a luxurious finish that balances the soft, nutty filling and crisp pastry exterior. Perfect for holidays, special occasions, or simply elevating your coffee break, these elegant cookies are as easy to make as they are to enjoy. With just a handful of simple ingredients and a little creativity, you can bake these Nordic confections that look as impressive as they taste.
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Ingredients
- 200 grams All-purpose flour
- 50 grams Sugar
- 125 grams Unsalted butter (cold, cubed)
- 1 large Egg yolk
- 2 tablespoons Cold water
- 150 grams Almond paste
- 150 grams Dark chocolate (minimum 70% cacao, for dipping)
Directions
Step 1
In a large mixing bowl, combine the all-purpose flour and sugar.
Step 2
Add the cold, cubed butter to the bowl. Using your fingers or a pastry cutter, rub the butter into the flour mixture until it resembles coarse crumbs.
Step 3
Add the egg yolk and cold water to the mixture. Stir gently until the dough comes together. Be careful not to overmix.
Step 4
Shape the dough into a flat disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Step 5
While the dough chills, prepare the almond paste filling. Portion the almond paste into 12 small balls, roughly 12-13 grams each, and set aside.
Step 6
Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
Step 7
On a lightly floured surface, roll out the chilled dough to about 3mm (1/8 inch) thickness. Using a 7-8 cm (3 inch) round cookie cutter, cut out circles. Re-roll the scraps as needed to make 12 circles total.
Step 8
Place an almond paste ball in the center of each dough circle.
Step 9
Fold the edges of the dough up around the almond paste ball to form a tri-cornered ‘hat’ shape, pinching the corners gently but firmly to hold the shape during baking.
Step 10
Arrange the cookies on the prepared baking sheet, leaving space between them.
Step 11
Bake in the preheated oven for 10-12 minutes, or until the edges are just lightly golden. Allow the cookies to cool completely on a wire rack.
Step 12
Once cool, melt the dark chocolate in a heatproof bowl over a pot of simmering water, or in the microwave in 30-second bursts, stirring frequently.
Step 13
Dip the bottom of each cookie into the melted dark chocolate, letting the excess drip off, and place them back on the parchment paper to set. You can also drizzle additional chocolate over the tops if desired.
Step 14
Allow the chocolate to fully set before serving. Store in an airtight container for up to a week.
Nutrition Facts
| Serving size | (721.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3001.4 |
| Total Fat 183.0g | 0% |
| Saturated Fat 102.6g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 457.4mg | 0% |
| Sodium 62.6mg | 0% |
| Total Carbohydrate 296.6g | 0% |
| Dietary Fiber 23.4g | 0% |
| Total Sugars 110.0g | |
| Protein 40.4g | 0% |
| Vitamin D 18.2IU | 0% |
| Calcium 237.2mg | 0% |
| Iron 27.4mg | 0% |
| Potassium 1470.3mg | 0% |
Source of Calories