Sarah Bernhardt Cookie

By sheilaolim

These darlings are just to die for. Although this is a simpler version than the original Sarah Bernhardt Cookie it still as delicious – but just a little bit easier. For this Christmas we made a double recipe and we keep it in the freezer where we almost guard it with our lives. Hope you enjoy


Notes: It‘s very important to beat the egg whites extremely well, otherwise the cakes will be flat. It‘s not necessary to use all of the almonds, we just stopped when we thought it was enough. You can put the butter-cream on either side of the cakes. If they look nice on the top we like to put the butter-cream on the bottom of them, then the look better. But if the top cracks you can cover it with butter-cream and they will look just as nice. We like to use a lot of the butter-cream since it‘s so delicious, so it might be a good idea to double the butter-cream recipe

Ingredients

• The base:
• 2 About 2 cups sweet almonds
• 2 cups powdered sugar
• 2 egg whites
• Butter-cream:
• 1/2 cup of butter (at room temperature)
• 1/2 cup/100 g powder sugar
• 1 egg yolk
• 2 tbsp cocoa powder
• 1/2 tsp strong coffee

Preparation

Step 1

The Base:

Chop the almonds. Beat the egg whites and the powdered sugar until the mixture forms stiff peaks. Put the almonds gently in with a spatula. Put the dough in small peaks on a baking sheet. Preheat the oven to 390 F (200°C) and bake until they are golden brown, or about 10 minutes. Loosen the cakes gently of the baking sheet before they cool completely and cool on a baking grid.

Butter-cream:

Beat the butter, powder sugar, egg yolk, cocoa powder and coffee together. Put the butter-cream on the cakes and let them cool in the fridge.
Then melt 5,3 oz/150 g of semi sweet chocolate in a double boiler. Cover the butter-cream with the chocolate and let them cool.