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.

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.

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!