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Author Notes: Biskvi are a popular cookie from Sweden that I fell in love with while studying abroad there. With an almond macaroon base, chocolate buttercream filling and a chocolaty shell, they are magnificently sinful. This recipe is a mixture of several recipes that my friend and I have found that best imitates the biskvi found in Sweden .
Note: The amount of buttercream can be adjusted, depending on how thick of a filling is desired. The recipe below is for a heaping amount of filling.
Also the key to getting the chocolate to set is using couverture (pre-tempered) chocolate. I found 61% cacao to be perfect, but this can vary depending on preference.
The buttercream recipe is adapted by SmittenKitchen.com and the macaroon is adapted from an Odense almond paste recipe. —swedishturkey
Almond Macaroon Base
- 7 ounces Almond paste, grated
- 2/3 cup Granulated sugar
- 1 Large egg white
- Preheat oven to 350 F. Place parchment paper on a baking sheet. Tip: Also use baking spray since the dough is very sticky.
- Add sugar to the grated almond past and mix until it is mixed thoroughly and forms crumbs.
- Slowly add egg whites and beat until mixed through on low speed. Tip: Use a hand mixer instead of a stand mixer. Using a stand mixer only pushes the dough to the sides of the mixing bowl.
- Beat on medium-high until the mixture is a creamy paste.
- Scoop 1/2 tsp of dough onto the baking sheet. Press down to flatted the dough. Tip: Flattening the dough cooks them through. Use powdered sugar very sparingly only if needed to flatted the dough.
- Bake 15-16 minutes until cookies are a light golden color. Cool completely.
Buttercream Filling and Chocolate Shell
- 3/4 cup Granulated sugar
- 3 Large egg whites
- 18 tablespoons Unsalted butter, softened
- 3/4 teaspoon Vanilla extract
- 3 tablespoons Dark cocoa powder
- 2/3 pound Couverture chocolate, 61%
- Using a double-boiler, melt sugar into the egg whites. Stir occasionally until sugar is completely dissolved. Remove from heat. Tip: If you don't have double-boiler, use a mixing bowl that fits over a pot. Fill the pot halfway with water. Make sure the bowl does not touch the water and only the steam heats the egg/sugar mixture.
- Immediately start beating the egg/sugar mixture until double in size on medium-high speed. The texture should be the color of a marshmellow and glossy like a meringue. Tip: Make sure to beat for long enough that the mixture has cooled so that once butter is added, it will not melt.
- Mix in vanilla.
- Drop in chunks of butter (about 3 tbsp or so in size) into running mixer.
- Mix in cocoa powder. Tip: If the buttercream begins to loosen in texture, keep mixing. It will become silky smooth if mixed long enough.
- Pipe onto the underside of the cookies. Tip: Heap on as much as you like, but make sure to add buttercream all the way to the edges. This will help with adding the chocolate topping.
- Refrigerate for about an hour to cool buttercream. Tip: This helps prevent the buttercream filling from melting once it encounters the warm chocolate in the next steps.
- For the chocolate shell, melt in the microwave for 30 seconds the chocolate. Stir. Melt for another 30 seconds and stir again. If the chocolate has not completely melted, continue to heat for 10 seconds at a time, stirring after each time until it is melted. Do not over cook in the microwave which will bring the chocolate out of temper. Tip: Use a plastic bowl. Using glass will keep the chocolate hotter for longer. Also a deeper bowl is better for dipping.
- Dip the cookies into the chocolate upside down. Coat the buttercream frosting completely. The macaroon should remain uncoated.