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Nutritional Info
  • Servings Per Recipe: 60
  • Amount Per Serving
  • Calories: 67.3
  • Total Fat: 3.8 g
  • Cholesterol: 14.0 mg
  • Sodium: 2.6 mg
  • Total Carbs: 8.9 g
  • Dietary Fiber: 0.6 g
  • Protein: 0.8 g

View full nutritional breakdown of sarah bernhardt cookies calories by ingredient
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sarah bernhardt cookies

Submitted by: CORNERTHECAT
sarah bernhardt cookies

Introduction

http://www.delish.com/recipefinder/sarah-b
ernhardt-cookies-recipe
http://www.delish.com/recipefinder/sarah-b
ernhardt-cookies-recipe

Number of Servings: 60

Ingredients

    6 ounce(s) semisweet chocolate, coarsely chopped (for filling)
    1/2 cup(s) sugar, (for filling)
    1/2 cup(s) water
    4 large egg yolks, lightly beaten (for filling)
    1/4 pound(s) almond paste
    1/4 cup(s) sugar, (for cookie)
    1 large egg white, (for cookie)
    1/8 teaspoon(s) pure almond extract
    pinch(s) salt
    12 ounce(s) semisweet chocolate, coarsely chopped (for coating)
    2 tablespoon(s) pure vegetable shortening

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Directions

http://www.delish.com/recipefinder/sarah-bernhardt-cookies-recipe

1.Make the filling: In a heat-proof bowl or the top of a double boiler set over a pan of simmering water, melt chocolate, stirring until smooth. Remove from heat, and allow to cool. Combine sugar and water in a small saucepan over medium-high heat, and simmer until clear, about 5 minutes; remove from heat. Place egg yolks in the bowl of an electric mixer set over a pan of simmering water, and whisk until warm to the touch, about 2 minutes. Transfer bowl to mixer stand fitted with the whisk attachment; with machine on medium, beat in hot sugar syrup. Increase speed to high, and continue beating until cool and fluffy, about 3 minutes.
2.Reduce speed to medium, and gradually drizzle in cooled chocolate, beating until fully combined; if necessary, stop to scrape down sides of bowl. Refrigerate until firm and cold, about 45 minutes to 1 hour.
3.Preheat the oven to 350 degrees. Line a baking sheet with a Silpat or parchment paper; set aside
4.Make the cookies: In the bowl of an electric mixer fitted with the paddle attachment, combine almond paste and sugar; beat until smooth. Add egg white, almond extract, and a pinch of salt; beat to combine. Transfer to a pastry bag fitted with a 1/4-inch tip (Ateco #11). Pipe 1-inch cookies onto a prepared baking sheet, leaving about 1 inch between each cookie.
5.Bake until firm and golden around edges, about 12 minutes. Transfer cookies to a wire rack to cool completely. The cookies may be stored at this stage in an airtight container for up to 1 week.
6.Place cookies dome-side down on a cooling rack. Place filling in a pastry bag fitted with a 1/4-inch tip (Ateco #11), and pipe a peaked mound onto the flat side of each cookie. Transfer to freezer until very firm, about 1 hour.
7.Make the coating: In a heat-proof bowl or the top of a double boiler set over a pan of simmering water, melt chocolate, stirring until smooth. Stir in shortening. Cool to barely warm.
8.Remove cookies from freezer. Working quickly so that the filling doesn't melt, use a chocolate fork to hold cookie above bowl of chocolate, and spoon melted chocolate over cookie. Place filling-side up on cooling rack placed over a baking sheet. Refrigerate until ready to serve. Will keep refrigerated for up to 3 days.

Number of Servings: 60

Recipe submitted by SparkPeople user CORNERTHECAT.





TAGS:  Desserts |

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