The Perfect Sarah Bernhardt Cookie

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Almond Macaroon Base

1 1/2 cups whole blanched almonds

1 cup sugar

3 egg whites

Dash of salt

1/2 cup powdered sugar

3 teaspoons rice flour (found in the ethnic section of supermarkets)

1 1/2 teaspoons pure vanilla

1 drop of almond extract

Chocolate Mousse Filling

1/2 cup water

1/2 cup granulated sugar

4 egg yolks

5 ounces semi-sweet chocolate, melted

6 ounces whipping cream

Chocolate Coating

6 ounces bittersweet or semisweet chocolate, the best you can afford

1 tablespoon vegetable shortening (like Crisco)

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