Prep 2 hrs 30 mins
Cook 20 mins
This recipe is submitted in response to a request. It comes from the Parhaat leivonnaiset cookbook.
- 400 g almond paste
- 250 ml sugar
- 3 egg whites
- 300 g butter
- 225 g powdered sugar
- 3 teaspoons vanilla sugar
- 3 egg yolks
- 3 tablespoons instant coffee, plus
- 1 1⁄2 tablespoons hot water
- 225 g semisweet chocolate
- 30 g coconut butter
- Line a cookie sheet with parchment paper.
- Grate almond paste and mix with sugar and egg whites till light and fluffy.
- Pipe the batter onto the parchment paper: make 30 round bases with a diameter of about 4 cm.
- Smooth the bases with your finger if needed.
- Let stand at room temperature for 30 minutes.
- In the meantime, preheat oven to 175 C.
- After the 30 minutes, bake the cookie bases in the preheated oven for 15-20 minutes.
- Let cool on the cookie sheet.
- Filling: Mix the butter with sugar and vanilla sugar till light and fluffy using an electric mixer.
- Add egg yolks one at the time, mixing after each addition.
- Dissolve instant coffee into hot water and add the coffee mixture to the butter mixture.
- Spread the filling on the bottom of the baked cookie bases (i. e. flip them around), making pretty, rounded heaps.
- Transfer the cookies into the fridge or freezer for the filling to set.
- The setting will take about 15 minutes in the freezer and about 30 minutes in the fridge.
- Frosting: melt the chocolate with the coconut butter on top of a double boiler.
- Dip the cookies 1-2 times in the chocolate mixture so that the frosting is covered.
- If you need to dip them more than once, let the chocolate set before dipping again.
- Chocolate biskvi will keep 6-8 days in the fridge and about 3 months in the freezer.
- If you want a fancier presentation, pipe the frosting on the cookie bases in decorative designs.
Biskvi is amazing, i tried it last week in Sweden and i'm going to try this recipe very soon!
OMG, stormylee, in the sweet tooth recipe department you are no slacker. This is a definite keeper for those of us who like 'konditorei' . That's the confectioner's art. I used Palmin for the coconut butter, right? Anyway it worked. Now I will have to hide some and put them in the freezer to confirm the 'freezability', but I suspect it is as you say. How could it not be with this high fat content. LOL.