These delectable little hats are chocolatyand filled with creamy almond paste. Perfect for kids, or fora grownup party. – Submitted by Jillian Penge of Gurnee, Illinois.
Recipe: Chocolate AlmondHalloween Hats
1 1/3 cups butter 2 1/2 cups all-purpose flour, divided use 1 1/2 cups granulated sugar 2/3 cup unsweetened baking cocoa 2 large eggs 1 teaspoon baking powder 1/2 teaspoon saltAlmond Filling: 8 ounces marzipan1/4 cup granulated sugar1 large egg 1 tablespoon all-purpose flour
Preheat oven to 350°F (175°C).
In a large bowl, beat butter until soft.Stir in 1 1/4 cups flour, then add 1 1/2 cups sugar, unsweetenedbaking cocoa, 2 eggs, baking powder, and salt. Beat until thoroughlymixed then stir in remaining 1 1/4 cups flour. Divide the doughin half, cover and chill for about 3 hours.
Roll the dough to about 1/4-inch thickthen cut into 2 1/2-inch circles. Spoon almond filling into thecenter of each round. Shape by lifting the edges toward the centerin thirds. Then pinch the three outer points together.
Place about 2 inches apart on ungreasedbaking sheets.
Bake at 350°F (175°C) for 10 to12 minutes, or until the edges are firm.
For the Almond Filling: In a small bowl,beat together marzipan, 1/4 cup sugar, 1 egg, and 1 tablespoonflour.
Makes 12 servings.
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