Chokladbiskvier
Hey my dudes!
If you’re a fan of almond and chocolate then you definitely need to try chokladbiskvier!
Chokladbiskvier are believed to have originated in Sweden, but the exact date of their creation is unknown. They have been around for at least a few decades and have become a staple in Swedish bakeries and cafes. The word “biskvier” is derived from the French word “biscuit,” which means cookie or biscuit. Chokladbiskvier are essentially almond cookies topped with buttercream and dipped in chocolate.
The cookie base is made with blanched almond flour, powdered sugar, and egg whites. These ingredients are mixed together to create a dough, which is then scooped onto baking trays and baked until golden brown. Once cooled, the cookies are flipped over and the buttercream is added to the flat side. The buttercream is made with a combination of sugar syrup, egg whites, butter, and dark chocolate. The buttercream is piped onto the cookies in a circular shape, creating a small mound. Finally, the cookies are dipped into melted dark chocolate and left to cool until the chocolate hardens.
So delicious!
Using high quality chocolate is really important with Chokladbiskvier. So much of their flavor comes from the chocolate. I like to use dark chocolate so they don’t become too sweet. Many places use milk chocolate, especially if they are catering to kids.
The beauty of chokladbiskvier is their versatility. They can be made with different flavors of buttercream, such as vanilla or raspberry, and can be decorated in a variety of ways. Some bakers add sprinkles or chopped nuts to the chocolate coating, while others drizzle the chocolate in a decorative pattern. The possibilities are endless, and each chokladbiskvier can be a unique.
One of the great things about chokladbiskvier is that they are naturally gluten-free. Since the base of the cookie is made entirely of almond flour and powdered sugar, there is no wheat flour involved. They can also be dairy-free if you use a dairy-free butter substitute in the buttercream.
Chokladbiskvier are delicious and versatile. The combination of almond cookies, buttercream, and dark chocolate is such a great combination, there’s no way you can’t love them!
Chokladbiskvier
Ingredients
Almond Cookie Bottoms
- 200 g blanched almond flour
- 200 g powdered sugar
- 120 g egg whites
Chocolate Buttercream
- 195 g granulated sugar 1
- 55 g water
- 100 g egg whites
- 45 g granulated sugar 2
- 295 g unsalted butter at room temperature
- 110 g 80% dark chocolate
- Salt to taste
Chocolate Shell
- 300-500 g 80% dark chocolate
Instructions
Almond Cookie Bottoms
- Preheat your oven to 190°C (375°F) and line two baking sheets with parchment paper.
- In a mixing bowl, combine almond flour, powdered sugar, and egg whites. Mix until completely combined and smooth.
- Using a small cookie scoop or spoons, drop batter onto the prepared baking sheets, making sure to leave plenty of space between each cookie. Smooth out any rough edges with wet fingers.
- Bake the cookies for 15 to 20 minutes, or until golden brown. Remove from the oven and transfer to a wire rack to cool.
Chocolate Buttercream
- To make the buttercream, combine granulated sugar (1) and water in a small saucepan and heat over medium heat until the sugar dissolves. Increase the heat and bring to a boil, then continue cooking until the syrup reaches 110°C (230°F).
- While the syrup is cooking, whisk egg whites in a stand mixer until they are frothy. Add granulated sugar (2) and continue whisking until stiff peaks form.
- Once the syrup reaches 120°C (248°F), pour it slowly into the egg whites, while continuing to whisk on medium-high speed.
- Keep whisking until the meringue has cooled down to room temperature.
- Begin adding butter, one tablespoon at a time, making sure each tablespoon is fully incorporated before adding the next one. Continue whisking until the buttercream is smooth and fully combined.
- Melt the dark chocolate and add it to the buttercream, along with salt to taste. Whisk until fully combined.
Assembly
- To assemble the chokladbiskvier, place a generous dollop of buttercream on the bottom of a cooled cookie. Using a small offset spatula, shape the buttercream into a cone.
- Refrigerate the cookies for an hour or two, until the buttercream has firmed up.
- Melt the dark chocolate for dipping. Dip each cookie into the chocolate and place it back on the wire rack to set.
- Let the chocolate harden before serving. Keep refrigerated if you did not temper the chocolate. Enjoy your delicious chokladbiskvier!