|
Sarah Bernhardts
Author/Submitted by: Marian Durkin <durkin@biobase.dk>
Servings: 15
Categories:
Chocolate
/
Cookies
/
Desserts
Ingredients: 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
Directions:
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.
| 
