Summary

Ingredients

• 375 g wheat flour
• 250 g butter
• 125 g powdered suar
• 400 g marzipan paste
• 250 g chocolate icin, dark

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Instructions

1. Work all the ingredients for the shortcrust pastry together, wrap the pastry in cling film and store it in the refrigerator for at least half an hour.
2. Roll out the dough on a floured surface into a 3 - 4 mm thick sheet. Poke round slices out of the dough. They should be about 5.5 - 6 cm in diameter.
3. Divide the marzipan dough and roll it into 2 cm thick balls.
4. Place a ball in the middle of a sheet of dough, fold three corners of the dough up against the marzipan ball and press the dough onto the ball.
5. Bake this tricorn in the middle of the oven at 180 ° C for about 15-20 minutes. Let the cookies cool.
6. Melt the chocolate and dip the three tips of the biscuits into it. Place the cookies on parchment paper to cool.
7. The Napoleon hats are best kept in the refrigerator because of the chocolate icing. They`re also great for freezing.