Chocolate biskvi

Recipe by stormylee
READY IN: 2hrs 50mins
YIELD: 30 cookies




  • 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.