Sarah Bernhardt Cookies Recipe

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Sarah Bernhardt Cookies
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Ingredients
14
Count
Nutrition
60
Calories
Total time
12
Minutes
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Ingredients:

Directions:

  1. Make the filling:
  2. In a heat-proof bowl or the top of a double boiler set over a pan of simmering water, melt chocolate, stirring until smooth.
  3. Remove from heat, and allow to cool.
  4. Combine sugar and water in a small saucepan over medium-high heat, and simmer until clear, about 5 minutes; remove from heat.
  5. 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.
  6. Increase speed to high, and continue beating until cool and fluffy, about 3 minutes.
  7. Reduce speed to medium, and gradually drizzle in cooled chocolate, beating until fully combined; if necessary, stop to scrape down sides of bowl.
  8. Refrigerate until firm and cold, about 45 minutes to 1 hour.
  9. Preheat the oven to 350 degrees.
  10. Line a baking sheet with a Silpat or parchment paper; set aside
  11. *****************************************
  12. Make the cookies:
  13. In the bowl of an electric mixer fitted with the paddle attachment, combine almond paste and sugar; beat until smooth.
  14. 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.
  15. Bake until firm and golden around edges, about 12 minutes.
  16. Transfer cookies to a wire rack to cool completely.
  17. The cookies may be stored at this stage in an airtight container for up to 1 week.
  18. 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.
  19. Transfer to freezer until very firm, about 1 hour.
  20. ************************************
  21. Make the coating:
  22. In a heat-proof bowl or the top of a double boiler set over a pan of simmering water, melt chocolate, stirring until smooth.
  23. Stir in shortening.
  24. Cool to barely warm.
  25. Remove cookies from freezer.
  26. 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.
  27. Place filling-side up on cooling rack placed over a baking sheet. Refrigerate until ready to serve.
  28. Will keep refrigerated for up to 3 days.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 60.41 Kcal (253 kJ)
Calories from fat 30.73 Kcal
% Daily Value*
Total Fat 3.41g 5%
Cholesterol 12.4mg 4%
Sodium 8.44mg 0%
Potassium 42.5mg 1%
Total Carbs 7.89g 3%
Sugars 6.83g 27%
Dietary Fiber 0.6g 2%
Protein 1g 2%
Iron 0.4mg 2%
Calcium 8.1mg 1%
Amount Per 100 g
Calories 339.7 Kcal (1422 kJ)
Calories from fat 172.78 Kcal
% Daily Value*
Total Fat 19.2g 5%
Cholesterol 69.73mg 4%
Sodium 47.44mg 0%
Potassium 239.01mg 1%
Total Carbs 44.36g 3%
Sugars 38.43g 27%
Dietary Fiber 3.4g 2%
Protein 5.65g 2%
Iron 2mg 2%
Calcium 45.5mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.4
    Points
  • 2
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • good source of fiber

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