Napoleon'S Hat Cookies (Napoleonshatte)

1. 1

   Mix together flour and shifted icing sugar.

2. 2

   Cut the butter in small pices and cut it into the flour/sugar mix until the texture is coarse.

3. 3

   Add the egg yolk and water and quickly work the dough together.

4. 4

   Place the dough in the fridge for at least 30 minute.

5. 5

   Roll the marzipan into 40 small balls, set aside.

6. 6

   Heat oven to 400u00b0F.

7. 7

   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.

8. 8

   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.

9. 9

   Place one marzipan roll in the middle of each round cookie.

10. 10

    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).

11. 11

    Place the 'hats' on baking sheets lined with parchment paper and bake for 8 min until sligtly golden.

12. 12

    Let cool.

13. 13

    Melt chocolate over a double boiler and dip the three flaps of the hat in the chocolate.

14. 14

    Cool and enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.