What!?…. Napoleon Hats?… Well, if you didn’t grow up in Denmark, or have ever visited a danish bakery, you probably have noooo idea what Im talking about… No worries. I’ll teach you.
Think crisp buttery edges.
Soft center of marzipan…
Dipped in chocolate………… yes..
I know, Im hungry too….
Traditional Napoleon Hatts are made with regular all purpose flour. I have made these with graham flour and just a little bit of all purpose flour. I also made marzipan myself. Which is really easy! Dont freak out!…You can do it:-) Regular marzipan that you buy at a store, is made with confectioners sugar. And of cause its delicious! But, if you wanna skip the refined sugar, just make it yourself with almonds and agave. Yes, Its that simple!
For the marzipan:
- 1 1/4 cup (150 g) almond meal (buy it ground our grind almonds yourself in a food processor. With skins)
- 1/4 cup (72 g) agave
- 1/4 tsp almond essence (you can make it without, but it adds good flavor)
In a small bowl, mix all the ingredients with a spatula or spoon till everything is combined.
Then turn the dough out on the table, and use your hands to knead everything together. First the dough will be crumbly,
But then it will come together…
Put the marzipan dough aside, while you make the other dough.
- 3/4 cup (120 g) Graham flour
- 1/2 cup (70 g) All purpose flour
- 1/2 cup (100 g) Earth Balance (vegan margarine)
- pinch of salt
- 1/2 egg ( just whisk an egg a bit in a bowl, and then take half)
- 5,5 oz (150 g) dark chocolate, semi or bitter sweet
Turn the oven to 400 degrease. Prepare a cookie tray with parchment paper or a nonstick cookie sheet.
In a medium bowl, mix all the ingredients till everything has come together. Kneed the dough on the table for a minute or 2. Cover it with plastic wrap and place in the fridge for 15 min. to rest.
On a lightly floured surface, roll out the dough pretty thin. About 1/8 of an inch.
With a round cookie cutter (I used one that was 2 1/2 inch in diameter), and cut out circles. Press the scraps together, and make more circles…
Put a little ball of the marzipan on each of the circle.
Use 3 fingers and press the dough up and around the marzipan in 3 places to it makes a “hat” shape.
Place the cookies on the prepared sheet and bake for 10-12 min till the cookies are golden on the top.
When the cookies have cooled completely, dip them in melted chocolate so the bottoms are covered and the chocolate comes up on the sides a bit. Let the cookies stand to set completely, or place in the fridge to make the chocolate set faster if you cant wait….
Store in an airtight container for up to a week.