Sarah Bernhardt Cookies

These Danish pastries are incredibly delicious. In 1883, the famous French actress of the late nineteenth and early twentieth centuries, Sarah Bernhardt, went to Copenhagen and fell in love with these cookies. Because the Danes have a long tradition of naming pastries after people and events, they renamed these chocolaty pieces of heaven after the French actress.

I found this recipe in a Martha Stewart cookbook years ago. And although the ingredients are still the same, I have added a little to the instructions so its a bit more comprehensible. This recipe is not for the cook who is looking for easy. The instructions are meant to be staged. Do not multi-task with this recipe and all will be well. As with all chocolate recipes, the quality of chocolate is important. For serious cooking, I generally use a Merchens or Callebaut chocolate, but hey, if Nestle is all you have around, don't be shy with using it because it will work too. Some have had to do this recipe a few times to get the hang of it, but I was successful the first time, so it can be done. I just put on some good music and took it slowly.

Although these take much concentration and a while to do, they are definitely worth every bite of the finished product. To describe it is difficult - all I can really say with any real accuracy is that it melts in your mouth. It is a dipped dark chocolate cookie; a crispy macaroon with a mound of heavenly chocolate truffle. All the angels sing when they bite into this!

Sarah Bernhardt Cookies

INGREDIENTS

For the Filling:

• 6 ounces coarsely chopped semi-sweet chocolate
• 1/2 cup sugar
• 1/2 cup water
• 4 large egg yolks, lightly beaten

For the Cookies:

• 1/2 pound (4 ounces) almond paste
• 1/4 cup sugar
• 1 large egg white
• 1/8 teaspoon pure almond extract
• pinch of salt

For the Coating:

• 12 ounces coarsely chopped semi-sweet chocolate
• 2 tablespoons shortening

DIRECTIONS

Directions for Filling:
In a heat-proof bowl or on top of a double boiler set over a pan of simmering (not boiling) water, melt the chocolate.stirring until smooth. Remove from the heat and leave it alone; let it cool.

Combine sugar and water in a small saucepan over medium-high heat. Simmer until clear, about 5 minutes. Stir occasionally while sugar/water is simmering. Remove from heat.

Place the egg yolks in a heat-proof bowl of an electric mixer set over a pan of simmering water; whisk until it is warm to the touch, about 2 minutes. Transfer the bowl to the mixer stand fitted with a whisk attachment; with the machine on medium, beat in hot sugar syrup. Increase the speed to  high; continue beating until cool and fluffy, about 3 minutes. (It may take longer than 3 minutes, but just keep your eye on the "fluffy", as that's what you're whisking it to.)

Reduce the speed to medium, and gradually drizzle in the cooled chocolate, beating it until fully combined. Scrape the sides and bottom of the bowl several times while beating. Refrigerate until firm and solid, at least 1 hour.

Directions for Cookies:

• Oven Temperature: 350 degrees F.
• Cooking Time: 12 minutes
• Makes: Martha Stewart's cookbook say it makes 60, but it depends on the thickness you pipe. You could see results of only 30 ...

Preheat the oven to 350 degrees F. Prepare baking sheets with parchment paper or a baking mat.; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, combine almond paste and sugar; beat until smooth. This may take awhile, so be patient. When entirely smooth, add egg white, almond extract and salt; beat to combine.

Transfer to a pastry bag fitted with a #12 (1/4 inch) tip. Pipe one-inch cookies onto the prepared baking sheets, leaving 1-inch between each cookie. 

Bake until firm and golden around the edges, about 12 minutes. Rotate your baking sheets midway through baking (6 minute mark). Transfer the cookies to a wire rack and cool completely. At this point, you can store these in an airtight container for up to 1 week.

Place the completely cooled cookies, flat side down, on a cooling rack. Place the filling in a pastry bag fitted with tip. Pipe a peaked mound over the dome side of each cookie. Transfer to the freezer until very firm, about 1 hour.

Directions for Coating:
In a heat-proof bowl or on top of a double boiler set over a pan of simmering (not boiling) water, melt the chocolate, stirring until smooth. Stir in shortening. Cool until barely warm (you don't want it too hot or it will melt the delicate filling). 

Remove the cookies from the freezer. Working very quickly so the filling doesn't melt, use a chocolate fork to hold the cookie above the bowl of chocolate, and spoon the melted chocolate over each cookie. Place, filling side up, on a cooling rack over a baking sheet. Refrigerate, at least one hour, until ready to serve.

Cookies will keep refrigerated for up to 4 days.