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Sarah Bernhardts

Author/Submitted by: Marian Durkin <>
Servings: 15
Categories: Chocolate / Cookies / Desserts


5  ounces  Marzipan
1    Egg White

-----Chocolate Truffle Filling-----
5  ounces  Dark Chocolate
1  tablespoon  Butter
5  tablespoons  Whipping Cream

-----Chocolate Glaze-----
7  ounces  Dark Chocolate
1  tablespoon  Oil

    Hazelnuts, whole, shelled

Grate marzipan. Beat egg white and mix into marzipan. Place teaspoonfuls of dough onto baking sheets that have either been well greased or covered with a sheet of parchment paper. Dust hands with flour and press cookies flat. Bake 12-14 min. at 150 deg. C (300 deg. F). Remove cookies from pan while still warm, and allow to cool with bottom sides up. Melt 5 ounces of chocolate in a double boiler. Scald cream and butter; pour into melted chocolate while beating constantly. Allow filling to cool and thicken. Spread filling on top of macaroons, then chill in refrigerator for at least one hour. Melt 7 ounces of chocolate in a double boiler; stir in oil. Quickly dip cold cookies in chocolate glaze, in order to cover the truffle filling. If desired, top with a whole hazelnut.

These pastries are very popular in Scandinavia. This recipe comes from the Danish version of Brita Olsson's Kagebogen.

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