Sarah Bernhardts

Rich, decadent, and utterly irresistible, these Sarah Bernhardts are the perfect treat for chocolate lovers. With their velvety smooth centers, crispy edges, and nutty undertones, they’re sure to become a new favorite.

Made with dark chocolate, almond flour, and a hint of vanilla, these bite-sized indulgences are the epitome of luxury in every bite.

Ingredients

• 1 cup (200g) almond flour
• 1/2 cup (100g) confectioners’ sugar
• 1/4 cup (60g) unsweetened cocoa powder
• 1/2 teaspoon salt
• 1/2 cup (115g) unsalted butter, softened
• 2 large egg whites
• 1 teaspoon pure vanilla extract
• 1 1/2 cups (190g) chopped dark chocolate or chocolate chips
• 1/2 cup (60g) chopped pecans or hazelnuts (optional)

Instructions

Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.

In a medium bowl, whisk together the almond flour, confectioners’ sugar, cocoa powder, and salt.

In a large bowl, using an electric mixer, beat the softened butter until creamy, about 2 minutes.

Add the egg whites one at a time to the butter mixture, beating well after each addition.

Beat in the vanilla extract.

Gradually mix in the dry ingredients until well combined, being careful not to overmix.

Melt the chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval, until smooth.

Stir the melted chocolate into the batter until well combined.

If using nuts, fold them into the batter.

Drop rounded tablespoonfuls of the batter onto the prepared baking sheet, about 2 inches apart.

Bake for 12-15 minutes or until the edges are set and the centers are still slightly soft.

Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Serve and store in an airtight container at room temperature for up to 3 days.

Notes

Make sure to use high-quality dark chocolate for the best flavor.

If using nuts, be gentle when folding them into the batter to avoid crushing.

Keep an eye on the cookies while they’re baking, as the baking time may vary depending on your oven.

If you want a chewier cookie, bake for 12 minutes; if you prefer a crisper cookie, bake for the full 15 minutes.

Store leftover cookies in an airtight container to maintain freshness.

Nutrional Value

• Calories: 340
• Total Fat: 24g
• Saturated Fat: 13g
• Cholesterol: 20mg
• Sodium: 50mg
• Total Carbohydrates: 26g
• Dietary Fiber: 4g
• Sugars: 18g
• Protein: 4g