Sarah Bernhardt cookies are as multilayered as their namesake—the famed French actress who once starred in the title role of Hamlet. An almond macaroon base is topped with silken chocolate filling and then covered in melted chocolate, resulting in a truffle-like cookie with a bit of crunch.

　　

Ingredients

makes about 2 1/2 dozen

　　

for the filling

6 ounces semisweet chocolate, coarsely chopped

　　1/2 cup sugar

　　1/2 cup water

　　4 large egg yolks, lightly beaten

　　

for the cookies

1/4 pound almond paste

　　1/4 cup sugar

　　1 large egg white

　　1/8 teaspoon pure almond extract

　　Pinch of salt

　　

for the coating

12 ounces semisweet chocolate, coarsely chopped

　　2 tablespoons solid vegetable shortening

　　

Step 1

Make filling: In a heatproof bowl set over a pan of simmering water, melt the chocolate. Remove from heat and allow to cool. Combine the sugar and the water in a small saucepan, and simmer until clear, about 5 minutes. Place egg yolks in the heatproof bowl of an electric mixer set over a pan of simmering water, and whisk until warm to the touch, about 2 minutes.

　　

Step 2

Transfer bowl to the mixer stand fitted with the whisk attachment; with machine on medium, beat in hot sugar syrup. Raise speed to high, and continue beating until cool and fluffy, about 3 minutes. Reduce speed to medium; gradually beat in chocolate until fully combined, scraping down sides of bowl as necessary. Refrigerate until firm and cold, about 1 hour (or up to 1 week).

　　

Step 3

Preheat oven to 350°F. Line a baking sheet with a nonstick baking mat (such as Silpat).

　　

Step 4

Make cookies: In the bowl of an electric mixer fitted with the paddle attachment, beat almond paste and sugar on medium speed until smooth. Add egg white, almond extract, and salt, and beat to combine.

　　

Step 5

Transfer to a pastry bag fitted with a 1/4-inch tip (such as Ateco #12). Pipe 1-inch cookies onto prepared baking sheet, leaving about 1 inch between cookies. Bake until firm and golden around edges, about 12 minutes, rotating halfway through. Transfer cookies to a wire rack to cool completely. (Cookies can be stored in an airtight container up to 1 week.)

　　

Step 6

Place cookies flat side down on a cooling rack. Transfer filling to a pastry bag fitted with a 1/4-inch tip (such as Ateco #11), and pipe a peaked mound on top of each cookie. Transfer to freezer until very firm, about 1 hour.

　　

Step 7

Make coating: In a heatproof bowl set over a pan of simmering water, melt the chocolate. Stir in the shortening. Cool until barely warm.

　　

Step 8

Remove cookies from freezer. Working quickly so the filling doesn’t melt, use a chocolate fork to hold cookie above bowl of chocolate, and spoon melted chocolate over cookie. Place, filling side up, on cooling rack set over a baking sheet. Cookies can be refrigerated in airtight containers up to 4 days.

　　Martha Stewart's Cookies