SARAH BERNHARDT COOKIES
Steps:
- 1. Make the filling: In the top of a double boiler set over a pan of simmering water, melt chocolate, stirring until smooth. Remove from heat, and 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. Using whisk attachment; with mixer on medium, beat in hot sugar syrup. Increase speed to high, and continue beating until cool and fluffy, about 3 minutes. 2. Reduce speed, gradually drizzle in cooled chocolate, beating until fully combined. Refrigerate until firm, about 45 minutes. 3. Preheat the oven to 350 degrees. Line a baking sheet with a Silpat or parchment paper. 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. 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, 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 the top of a double boiler set over a pan of simmering water, melt chocolate, stirring until smooth. Stir in shortening. Cool. 8. Remove cookies from freezer. Working quickly so that the filling doesn't melt, dip each cookie to coat. Place filling-side up on cooling rack placed over a baking sheet. Refrigerate until ready to serve.
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