Go Back
–+ servings
sarah bernhardt cookie recipe

Sarah Bernhardt Cookies

Sarah Bernhardt cookies are made with an almond cookie base, topped with chocolate cream and dipped in chocolate. They're popular in Scandinavia as Christmas cookies, but can be enjoyed any time of year.
4.89 from 9 votes
Print Pin
Course: Dessert
Cuisine: Danish, Norwegian
Keyword: almond, chocolate, Christmas, cookies
Prep Time: 1 hour
Cook Time: 25 minutes
Resting Time: 1 hour
Total Time: 2 hours 25 minutes
Servings: 20 cookies
Author: Silvia

Equipment

  • 1 piping bag for cream filling
  • almond grinder or food processor

Ingredients

US Customary - Metric

Chocolate cream

  • 1 and 1/3 cups milk chocolate
  • 3/4 cup heavy cream
  • 3.5 tbsp butter (room temperature)

Almond base

  • 1 and 2/3 cups almonds
  • 1 and 1/4 cups powdered sugar
  • 2 egg whites (egg whites from 2 eggs, or 60 grams)

Chocolate coating

  • 1 and 1/3 cup dark chocolate
  • 2 tbsp delfia/coconut fat or shortening

Instructions

Chocolate cream

  • Bring the cream to a boil in a saucepan and then take off the heat.
  • Pour the cream over the chocolate in a bowl. Let the chocolate stand for a couple of minutes before stirring quickly in the center of the bowl with a spatula until smooth.
  • Stir in the butter until smooth.
  • Store the cream in the fridge for at least one hour.

Almond base

  • Preheat oven to 390°F (200°C) and line a baking tray with baking paper.
  • Grind the almonds in an almond grinder or food processor.
  • Stir the powdered sugar together with the ground almonds. Stir in the egg whites. It’s best if you can weigh out exactly 60 grams of egg whites so that you get the right consistency for baking.  
  • Roll the dough into small balls and then set them on the baking sheet. Slightly flatten each cookie with your hand.
  • Bake for 10 - 12 minutes until the tops just start to turn golden. Cool on a wire rack.

Assembly

  • Whip the chocolate cream gently by hand with a spoon. Put the cream in a piping bag with a large round tip.
  • Pipe small peaks of chocolate cream onto each almond base. Put the cookies in the fridge or freezer for 30 minutes.
  • For the chocolate coating, melt the dark chocolate with the delfia fat (coconut fat or shortening) on low heat in the microwave or over a water bath.
  • Dip the tops of the cookies in the chocolate, leaving the almond base without chocolate.

Video