Napoleons Hat Cookies Food

NAPOLEON'S HAT COOKIES (NAPOLEONSHATTE)

Steps:

• Mix together flour and shifted icing sugar.
• Cut the butter in small pices and cut it into the flour/sugar mix until the texture is coarse.
• Add the egg yolk and water and quickly work the dough together.
• Place the dough in the fridge for at least 30 minute.
• Roll the marzipan into 40 small balls, set aside.
• Heat oven to 400°F.
• 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.
• 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.
• Place one marzipan roll in the middle of each round cookie.
• 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).
• Place the 'hats' on baking sheets lined with parchment paper and bake for 8 min until sligtly golden.
• Let cool.
• Melt chocolate over a double boiler and dip the three flaps of the hat in the chocolate.
• Cool and enjoy!

NAPOLEON'S HAT (COOKIES)

Steps:

• Preheat oven to 375°F.
• Sift flour and salt.
• In a large mixer bowl, beat butter or margarine with electric mixer on medium speed for 30 seconds.
• Add sugar and beat until fluffy.
• Add egg yolks and vanilla; beat well.
• Add dry ingredients to beaten mixture and beat until well combined.
• Cover and chill 1 hour.
• For almond paste filling:
• Beat egg whites and cream of tartar until soft peaks form.
• Gradually add powdered sugar, beating until stiff peaks form
• Fold in ground almonds.
• Set aside.
• On a lightly floured surface, roll the chilled dough to about 1/8 inch thickness.
• Cut into 3 inch circles (I use a glass).
• Place 1 rounded teaspoon of the almond filling in center of each.
• Fold up and pinch 3 sides to form a 3 cornered hat, leaving the top of filling exposed.
• Place 2 inches apart on a cookie sheet, no need to grease, I do however use parchment paper.
• Bake for 10 to 12 minutes.
• Remove and let cool on wire rack.

NEAPOLITAN HOLIDAY COOKIES

Steps:

• Preheat the oven to 350 degrees F. Coat 3 quarter-sheet pans (or three 13-by-9-by-2-inch jelly roll pans) with cooking spray. Line each pan with parchment paper and coat the paper with cooking spray as well.
• Place the almond paste in the bowl of a stand mixer. Break it up into small pieces with a fork. Fit the mixer with the paddle attachment and add the butter and sugar to the bowl. Beat the mixture on high speed until light and fluffy, about 7 minutes. Reduce the speed to medium, add the egg yolks, and beat until incorporated. Turn the mixer off and stir in the flour with a wooden spoon until well combined. Transfer the mixture to a medium bowl.
• Clean the mixer bowl thoroughly and fit the mixer with the whisk attachment. Beat the egg whites on high speed until stiff peaks form. Fold the egg whites into the batter until thoroughly blended.
• Transfer 1 1/2 cups of the batter to a medium bowl, then transfer another 1 1/2 cups of the batter to a second medium bowl. Add the red food coloring to one of the bowls and stir until the batter is tinted throughout. Add the green food coloring to the second bowl and stir until the batter is tinted throughout. Scrape each of the three batters into one of the prepared pans, using the spatula to spread the batter to the edges. Bake, rotating and switching the positions of the pans halfway through, until the edges are golden, 12 to 14 minutes. Let cool in the pans for about 5 minutes, then invert onto cooling racks and allow to cool completely.
• To assemble, place the green layer on a large cutting board or a large inverted baking sheet lined with wax paper. Spread the raspberry jam evenly over the top. Place the yellow layer on top and spread with the apricot preserves. If there are large chunks of apricots, remove and chop them up to make them more spreadable. Top with the red layer. Cover with plastic wrap and place a heavy cutting board on top to weight it down. Refrigerate overnight.
• Place the chocolate chips in a microwaveable bowl and melt in the microwave on low power about 2 minutes. Spread the chocolate on top of the cooled cake and let dry slightly. Trim the rim of the cake with a serrated knife to make clean edges. Cut the cake crosswise into twelve 1-inch-wide strips, then cut lengthwise into 1 1/4-inch strips. The cookies will keep, covered, up to 1 week.