Swedish Chocolate Biskvi Cookies

What happens when you combine a chewy almond base with silky chocolate buttercream and dip it all in melted dark chocolate? You get one of Sweden's most luxurious bakery treats! These classic Swedish chocolate biskvier have remained a favourite in cafés and pastry shops for generations, and it's easy to see why.

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% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 175°C (350°F), conventional heat.

Step 2

Combine the almond flour and granulated sugar in a bowl. Gradually add the egg white, a little at a time, stirring until a smooth, fairly thick batter forms. Transfer the mixture to a piping bag.

Step 3

Pipe 20 equally sized rounds, approximately 5 cm in diameter, onto a baking sheet lined with parchment paper. Bake on the middle rack for approximately 12 minutes. Allow the cookies to cool completely on the baking sheet. Carefully remove them from the parchment paper and turn them over so the flat sides face upwards.

Step 4

Prepare the chocolate buttercream filling. Finely chop the dark chocolate and melt it over a bain-marie (water bath) or in the microwave. Allow it to cool slightly.

Step 5

Beat the softened butter, powdered sugar, vanilla sugar, and egg yolk together until light and fluffy. Gradually beat in the melted chocolate until the buttercream is smooth and evenly combined.

Step 6

Spread the chocolate buttercream onto the flat side of each almond cookie, shaping the filling into a smooth, slightly domed mound. Transfer the cookies to the refrigerator until the buttercream has firmed up.

Step 7

Prepare the chocolate coating. Finely chop and melt the remaining dark chocolate over a bain-marie or in the microwave.

Step 8

Carefully dip the buttercream-covered side of each cookie into the melted chocolate, coating the filling completely. Allow any excess chocolate to drip off.

Step 9

Place the cookies on a tray and leave until the chocolate coating has set completely.