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Sarah Bernhardt Cookies
Recipe Summary
Yield: Makes about 60
Ingredients
For the Filling
12 ounces semisweet chocolate, coarsely chopped
1/2 cup sugar
1/2 cup water
4 large egg yolks, lightly beaten
For the Cookies
1/4 pound almond paste
1/4 cup sugar
1 large egg white
1/8 teaspoon pure almond extract
Pinch of salt
For the Coating
6 ounces semisweet chocolate, coarsely chopped
2 tablespoons pure vegetable shortening
Gallery
Sarah Bernhardt Cookies
Recipe Summary
Yield: Makes about 60
Gallery
Sarah Bernhardt Cookies
Sarah Bernhardt Cookies
Sarah Bernhardt Cookies
Recipe Summary
Yield: Makes about 60
Recipe Summary
Yield: Makes about 60
Yield: Makes about 60
Makes about 60
Ingredients
Ingredients
12 ounces semisweet chocolate, coarsely chopped
1/2 cup sugar
1/2 cup water
4 large egg yolks, lightly beaten
1/4 pound almond paste
1/4 cup sugar
1 large egg white
1/8 teaspoon pure almond extract
Pinch of salt
6 ounces semisweet chocolate, coarsely chopped
2 tablespoons pure vegetable shortening
Directions
Make the filling: In a heatproof 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.
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.
Preheat the oven to 350 degrees. Line a baking sheet with a Silpat or parchment paper; set aside
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.
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.
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.
Make the coating: In a heatproof 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.
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.
Reviews (12)
Add Rating & Review
89 Ratings
5 star values:
17
4 star values:
9
3 star values:
41
2 star values:
21
1 star values:
1
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Reviews (12)
Add Rating & Review
89 Ratings
5 star values:
17
4 star values:
9
3 star values:
41
2 star values:
21
1 star values:
1
Add Rating & Review
89 Ratings
5 star values:
17
4 star values:
9
3 star values:
41
2 star values:
21
1 star values:
1
89 Ratings
5 star values:
17
4 star values:
9
3 star values:
41
2 star values:
21
1 star values:
1
89 Ratings
5 star values:
17
4 star values:
9
3 star values:
41
2 star values:
21
1 star values:
1
- 5 star values:
- 17
- 4 star values:
- 9
- 3 star values:
- 41
- 2 star values:
- 21
- 1 star values:
- 1
Martha Stewart Member
Rating: 5 stars
12/14/2018
Perfect as is..a nd that from a French confectionary specialist!
Martha Stewart Member
Rating: 5 stars
12/14/2018
I followed Martha's recipie to a t and it turned out beautifully! I am a Culinary graduate and would not add or subtract or change anything here, the recipe is stellar.
Martha Stewart Member
Rating: Unrated
01/25/2010
Baked these in a cookie baking class a few years ago. Wonderful! Our recipe didn't use paste, but used almond flour instead. We made it by putting blanched almonds in food processor until fine. Instead of the shortening, try using Ghiradelli's dipping chocolate or add a little paraffin wax to chocolate. It will set up nice
Martha Stewart Member
Rating: Unrated
01/25/2010
the best ever, i?Ǭ
Martha Stewart Member
Rating: Unrated
01/24/2010
What could I replace the shortening with?
Martha Stewart Member
Rating: Unrated
03/20/2009
The 'six cups' of chocolate is a typo. I believe it should read 'six ounces'.
Martha Stewart Member
Rating: Unrated
08/30/2008
I wish these would turn out the way I thought they were going to. The flavors are nice, but I wouldn't make these again. I'm a good baker
Martha Stewart Member
Rating: Unrated
08/29/2008
I HAVE A FANTASTIC RECIPE BOOK . THE NAME OF ITS "MARTHA'S BEST RECn n n n PES". THIS RECIPE IS ONE OF BESTS IN THIS BOOK :))
Martha Stewart Member
Rating: Unrated
03/29/2008
These cookies' are over the top! Made them for Christmas and have made them one of my new cookies for my holiday platter and special occasions. A must try and a keeper.
Martha Stewart Member
Rating: Unrated
03/25/2008
This is great because they are gluten-free! I'm going to give these a try soon.
Martha Stewart Member
Rating: Unrated
03/04/2008
These cookies are delicious! I made these as one of the cookies for Christmas as a gift from the MS cookie magazine.. Yummy!
Martha Stewart Member
Rating: Unrated
02/14/2008
I definately want to give these cookies a try, because they do not contain a whale of a lot of sugar. But will have to give many away, as eating 60 cookies in 3 days would be a disaster.
Martha Stewart Member
Rating: 5 stars
12/14/2018
Perfect as is..a nd that from a French confectionary specialist!
Rating: 5 stars
I followed Martha's recipie to a t and it turned out beautifully! I am a Culinary graduate and would not add or subtract or change anything here, the recipe is stellar.
Rating: Unrated
01/25/2010
Baked these in a cookie baking class a few years ago. Wonderful! Our recipe didn't use paste, but used almond flour instead. We made it by putting blanched almonds in food processor until fine. Instead of the shortening, try using Ghiradelli's dipping chocolate or add a little paraffin wax to chocolate. It will set up nice
Rating: Unrated
the best ever, i?Ǭ
Rating: Unrated
01/24/2010
What could I replace the shortening with?
Rating: Unrated
03/20/2009
The 'six cups' of chocolate is a typo. I believe it should read 'six ounces'.
Rating: Unrated
08/30/2008
I wish these would turn out the way I thought they were going to. The flavors are nice, but I wouldn't make these again. I'm a good baker
Rating: Unrated
08/29/2008
I HAVE A FANTASTIC RECIPE BOOK . THE NAME OF ITS "MARTHA'S BEST RECn n n n PES". THIS RECIPE IS ONE OF BESTS IN THIS BOOK :))
Rating: Unrated
03/29/2008
These cookies' are over the top! Made them for Christmas and have made them one of my new cookies for my holiday platter and special occasions. A must try and a keeper.
Rating: Unrated
03/25/2008
This is great because they are gluten-free! I'm going to give these a try soon.
Rating: Unrated
03/04/2008
These cookies are delicious! I made these as one of the cookies for Christmas as a gift from the MS cookie magazine.. Yummy!
Rating: Unrated
02/14/2008
I definately want to give these cookies a try, because they do not contain a whale of a lot of sugar. But will have to give many away, as eating 60 cookies in 3 days would be a disaster.
All Reviews for Sarah Bernhardt Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Sarah Bernhardt Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
