Napoleon's hats (Napoleonhattar) from The International Cookie Cookbook (page 121) by Nancy Baggett

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute almond paste for marzipan.

  • Jane on December 15, 2013

    I made these for a Swedish friend's glögg party. They were nice, good almondy flavor. I had a couple of issues. The marzipan filling was very runny with the directed egg white, lemon juice and water. I added quite a lot of ground almonds to bulk it up - which I was glad about as there wouldn't have been enough filling to make the 36 cookies (as it was, I had quite a bit of pastry left over so wished I had even more filling). My other advice is to pinch the corners of the hat - with my first batch the sides flopped open when baking. The cookies come out looking pale and under-baked but are actually fine - the underside is crisp.

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