Napoleon's Hat Cookie Mix (From Scandinavia)

These Scandinavian cookies are shaped like Napoleon’s famous tricorn hat, with a sweet almond filling peeking out from the top. The buttery dough gets rolled thin and cut into circles, then folded up around a spoonful of ground almond meringue to form three-cornered pastries that look as impressive as they taste.

The dough is rich: butter, egg yolks, sugar, and vanilla, no egg whites. That makes it tender but also prone to softening at room temperature, which is why the one-hour chill is not a suggestion. Cold dough rolls cleanly and holds its shape when you pinch the corners together.

The filling is a different animal entirely. Whipped egg whites with cream of tartar form stiff peaks, then ground almonds get folded in, creating a light, macaroon-like center that puffs slightly during baking. The contrast between the crisp, buttery shell and the soft, nutty interior is what makes these special.

Pinch the three sides firmly so they don’t open during baking, but leave the top exposed so the almond filling peeks through and turns golden.

Kitchen Tips

• Roll the dough to exactly ⅛ inch. Thicker and the hats become clunky; thinner and they’re too fragile to fold.
• Beat the egg whites until stiff peaks stand straight. Soft peaks won’t hold the ground almonds without deflating.
• Space the hats 2 inches apart. They spread slightly and the filling needs room to puff.
• These store well in an airtight tin for up to a week. The filling softens a bit but the flavor deepens.

Variations

• Chocolate dipped: Dip the bottoms in melted dark chocolate after cooling for a richer finish.
• Hazelnut filling: Replace ground almonds with ground hazelnuts for a Nutella-like twist.