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Swedish Chocolate biskvi
Swedish Chocolate biskvi
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This is a homemade recipe of the famous Swedish chocolate biskvi. It is a cookie with a chewy almond bottom, creamy chocolate butter filling and a chocolate shell. You will find these cookies in almost every coffee shop in Sweden, but it is not that many people that make them at home. Traditionally the cookies are dipped in dark chocolate. These cookies are very common for Swedish ”fika”.

Ingredient List for 12 servings:
Button Bottom
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1 Egg white
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150 gr Almond paste

Button Filling
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200 ml Vanilla cream
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150 gr Margarine
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1,5 tablespoon Vanilla sugar
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2 tablespoons Icing sugar
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1,5 tablespoon Cacao powder

Button Topping
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250 gr Dark chocolate
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1 tablespoon Rapeesed oil

Oven temperature:
175 degrees Celsius
Instructions:
Button Bottom
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Preheat the oven at 175 degrees Celsius.
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Mix the almond paste together with the egg white.
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Place a baking paper on a baking sheet.
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Put the cookie bottoms in the middle of the oven for ten minutes.
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Take out the cookies from the oven and take them away from the paper, and let them get cold.

Button Filling
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Make a hard vanilla cream, or use a bought on.
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Whip the margarine with an electrical mixer, and add bit by bit the vanilla cream in the margarine.
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Add the vanilla sugar, icing sugar, and cacao powder in the the filling. Make sure the filling is firm and solid in color.
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Add the filling on the flat side of the bottoms. Place the cookies in the fridge for thirty minutes.

Button Topping
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Melt the chocolate and the oil, and let it rest ten minutes.
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Dip the part of the cookies with the filling on in the melted chocolate. Place them in the fridge for minimum thirty minutes.

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