Napoleon biscuits

A dough of butter, sugar, egg, ground almonds and flour is rolled out, cut into rounds, filled with jam or marzipan and folded in from three sides before baking at low heat. From Erken's Stor kokebok (1949), p. 659.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 659 (falt i det fri)

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About the dish

The biscuits are folded in from three sides, giving a triangular hat shape.

How to make it

1
Make the dough
Mix the sifted flour and sugar. Add the blanched, ground and crushed almonds, and mix in the egg and the cold butter.
2
Roll and cut
Roll out the dough and cut out rounds with a round cutter or a glass.
3
Fill
Put a little jam in the middle of each biscuit and fold it in from three sides. Instead of jam you can put a small ball of marzipan in the middle.
4
Bake
Place the biscuits on a greased tray and bake at low heat (about 150 C) for about 45 minutes.

Changes from the original

Measures converted (1/4 kg = 250 g). Half an egg is kept. "Low heat" read as about 150 C. The hat shape is an interpretation of "folded in from three sides".

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Frequently asked questions

Can I use something other than jam?: Yes, a small ball of marzipan.
How long are they baked?: About 45 minutes at low heat.

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