Napoleon Hat Cookies

Napoleon Hat Cookies
Charles Bridge, Prague, Czech Republic
Almond Filling 2 egg whites ¼ tsp. cream of tartar 1 ¼ c. confectioner’s sugar 5 oz. ground almonds (or use 7 oz. Odense marzipan)	Add the egg whites to a clean, dry bowl and beat with cream of tartar until they form soft peaks. Gradually add the powdered sugar, beating constantly, until stiff peaks are formed. Fold in the ground almonds and set aside.
Cookie Dough 1 3/4 cup flour 9 tbsp. butter 3/4 cup powdered sugar 2 egg yolks 1/2 stick vanilla bean 2 T. water	Break up butter into flour and place in a food processor. Pulse to blend. Slice open the vanilla bean and scrape out the seeds. Add powdered sugar, egg yolk, vanilla seeds and water to flour mixture. Blend until a smooth powdery mix. Press mix together to form a dough. Place dough in refrigerator for 30 minutes to chill. Place chilled dough in between two pieces of plastic wrap and roll out to 3 mm thickness. Cut out circles using a glass approximately 2 1/4 inch in diameter. Put a rounded teaspoon of almond filling in center of each dough round. (If using marzipan, form into balls and place in the center of the cookie dough.) Lift up dough circle and filling and gently squeeze edges closed using your thumbs and index fingers to form three points (like a three-cornered hat). Place on Silpat-covered baking sheets. Bake at 350 degrees F for 10-12 minutes, until filling is set and cookies are slightly brown. Let cool on baking sheet.
5 oz. semisweet chocolate (can be chocolate chips)	When cookies are cool, microwave 5 oz. semi-sweet chocolate until melted. Dip each corner of cookie in the melted chocolate. Return to Silpat sheet to let chocolate set. Store in air-tight container. Can be frozen.
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