Hello everyone, I hope you are all well.
Today I made Sarah Bernhard cookies, this time I topped them with a caramel frosting in addition to the chocolate…
Oh-so good… here is the recipe, enjoy!
Sarah Bernard & Caramel frosting (40 cookies)
- 9 oz. (250 g) natural almonds
- 9 oz. (250 g) blanched almonds
- 2 cups (250 g) powdered sugar
- 4 egg whites
- seeds from 1 vanilla bean or 1 teaspoon vanilla extract
- caramel frosting
- dark chocolate, for dipping
Put the natural and blanched almonds into a food processor and whizz until quite finely ground.
Tip into a large bowl and add the powderd sugar, egg whites and vanilla seeds or extract.
Stir to combine, cover with plastic wrap and chill for at least 12 hours.
Preheat the oven to 390 ºF (200 ºC).
Remove the mixture from the fridge. Shape small balls and put into mini paper cases, or just place directly on a baking tray.
Bake in the preheated oven for 10-15 minutes, or until slightly golden.
Leave to cool completely.
Make the caramel frosting, you can find the recipe here.
Feel free to halve the recipe as it makes a lot of frosting.
Transfer the frosting to a piping bag fitted with an Ateco 849 tip, then pipe two small swirls on top of each almond base.
Place in the freezer for 15 minutes.
Melt 3 1/2 – 5 oz. (100-150 g) dark chocolate, remove the Sarah Bernhard cookies from the freezer and dip the tops into the melted chocolate.
These are so yummi I have to make them each Christmas…
I hope you are tempted… I wish you all a great day!
Hugs from me to you.