The Sacher torte, a moist chocolate cake enrobed in apricot jam and chocolate ganache, is Vienna's most popular confection. These cookies, with their sticky jam filling and chocolate dip, pay homage to the iconic dessert.
- Portion size 20 servings
- Credits : Canadian Living: Holiday Baking 2014
Ingredients
Method
In large bowl, beat butter with sugar until fluffy; beat in egg yolks, 1 at a time. Beat in sour cream and vanilla. In separate bowl, whisk together flour, ground almonds and baking powder; sift in cocoa powder. Stir into butter mixture in 2 additions to make smooth dough.
Drop by 1 tbsp, 2 inches (5 cm) apart, onto parchment paper–lined rimless baking sheets; flatten slightly. Bake in top and bottom thirds of 350°F (180°C) oven, switching and rotating pans halfway through, until edges are firm, 12 to 14 minutes. Let cool on pans for 2 minutes; transfer directly to racks to cool completely. (Make-ahead: Store in airtight container for up to 24 hours.)
Spread scant 1 tsp of the jam onto bottoms of half of the cookies; sandwich with remaining cookies, flat sides down.
Dip half of each sandwich cookie in melted chocolate, letting excess drip off. Arrange on parchment paper–lined baking sheets; refrigerate until set, about 20 minutes. Let stand at room temperature for 5 minutes to soften before serving. (Make-ahead: Refrigerate in airtight container for up to 3 days.)
Nutritional facts per cookie: about
- Fibre 1 g
- Sodium 62 mg
- Sugars 19 g
- Protein 2 g
- Calories 201.0
- Total fat 11 g
- Potassium 109 mg
- Cholesterol 38 mg
- Saturated fat 6 g
- Total carbohydrate 27 g
%RDI
- Iron 8.0
- Folate 9.0
- Calcium 2.0
- Vitamin A 7.0
- Vitamin C 2.0
