- 6 oz Marzipan
- 3 oz sugar
- 1 egg white
- 1 cup flour
- 3 1/2 oz butter
- 2/3 cup powdered sugar
- 1 egg yolk
- 1 tbsp ice cold water
- 5 oz. semi-sweet chocolate
- Break up butter into flour and add powdered sugar, egg yolk and to flour mixture. Mix until a smooth and press it together to form a dough ball. Place dough in refrigerator for 30 minutes to cool.
- Roll the dough out to 3 mm thickness.
- Cut out circles using a glass approximate 3 1/2 – 4 inch in size.
- Roll a small ball of marzipan and place in center of the round dough circles.
- Lift up dough circle and marzipan ball and gently squeeze edges closed using your thumbs and index fingers to form three points (like a Napoleon Hat). Place it on the buttered and floured baking sheet or a parchment paper.
- Bake at 400 degrees F for 8-10 minutes. Let cool on baking sheet.
- Melt approx. 5 oz. dark or semi-sweet chocolate over a water bath.
- Once cookies are cooled, dip each corner and bottom of the cookies in the melted chocolate. Place it on parchment paper to let the chocolate set.
Did you know the Napoleon Hat cookie was named after French Napoleon Bonapart in the mid 1800’s. At that time French sounding names were in vogue in Denmark.
*how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)
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