Sörur

These cookies or confectionery are originally a Danish invention in honor of the French actress Sarah Bernhardt (1844 - 1923). The crowds cheered her on her first visit to Copenhagen in 1880. When she visited Denmark again in 1911 to present her biography, one of Copenhagen's leading patisseries is said to have created this pastry in her honor.

In Danish this pastry is called "Sarah Bernhardt Kager", in Sweden it is called "biskvier" - and in Iceland it has become extremely popular under the name "Sörur".

Incidentally, many families have developed their own Sörur recipe, so that there are numerous variations of this pastry today.

Ingredients

50 g butter
200 g powdered sugar
3 tsp vanilla sugar
3 Tbsp instant cappuccino powder
2 Tbsp hot water

400 g marzipan
250 g powdered sugar
3 egg whites

150 g chocolate icing


Preparation

Preheat the oven to 300 °F (150 °C) (upper/lower heat).

Mix the butter with 200 g of powdered sugar. Add the vanilla sugar, the instant coffee powder and the hot water and mix everything until smooth. Then chill the cream in the refrigerator.

Mix the marzipan with 250 g of powdered sugar. Beat the egg whites until stiff and mix in portions with the marzipan mixture.

Place the dough with two teaspoons on a baking tray lined with baking paper and bake at 300 °F (150 °C) for about 20 minutes, then allow to cool thoroughly.

Then spread the cooled cookies with the cream or pipe a icing of the cream on them.

Then cool again, then spread with the chocolate icing.

Store the pastry in the freezer and serve well chilled.

[Translated from here.]