Chocolate Biskvi

⏱ 170 mins 🍽 30 cookies, 30 serving(s) 🏷 Dessert

These elegant chocolate biskvi are a delightful dessert cookie. The process involves creating light almond paste bases, which are baked and then topped with a creamy coffee-infused buttercream. Once set, each cookie is dipped in a glossy chocolate and coconut butter glaze for a decadent finish. They require about 170 minutes to prepare and yield approximately 30 individual treats.

Chocolate Biskvi

Ingredients

  • 400 g almond paste
  • 250 ml sugar
  • 3 egg whites
  • 300 g butter
  • 225 g powdered sugar
  • 3 teaspoons vanilla sugar
  • 3 egg yolks
  • 3 tablespoons instant coffee, plus
  • 1 1/2 tablespoons hot water
  • 225 g semisweet chocolate
  • 30 g coconut butter

Method

  1. Prepare a cookie sheet by lining it with parchment paper.
  2. Grate the almond paste and combine it with the sugar and egg whites until the mixture is light and fluffy.
  3. Pipe the batter onto the lined sheet to form 30 round bases, each roughly 4 cm in diameter.
  4. Use a finger to smooth the tops of the piped bases if necessary.
  5. Allow the bases to rest at room temperature for 30 minutes.
  6. While they rest, preheat your oven to 175 C.
  7. Bake the rested bases in the preheated oven for 15-20 minutes.
  8. Leave the baked bases to cool completely on the cookie sheet.
  9. For the filling, beat the butter with the powdered sugar and vanilla sugar until light and fluffy using an electric mixer.
  10. Incorporate the egg yolks one by one, ensuring each is fully mixed in before adding the next.
  11. Dissolve the instant coffee in the hot water, then blend this coffee mixture into the butter mixture.
  12. Turn the cooled cookie bases over and spread the filling onto the flat bottoms, creating neat, rounded mounds.
  13. Place the assembled cookies in the fridge or freezer so the filling can firm up.
  14. This setting process takes about 15 minutes in the freezer or roughly 30 minutes in the fridge.
  15. To make the frosting, melt the semisweet chocolate together with the coconut butter using a double boiler.
  16. Dip each cookie into the warm chocolate mixture once or twice to coat the frosting completely.
  17. Should a second dip be required, let the first chocolate layer set before proceeding.
  18. Store the finished chocolate biskvi in the fridge for 6-8 days or in the freezer for up to 3 months.
  19. For a more decorative look, you can pipe the chocolate frosting onto the cookies in patterns.

Nutrition (per serving)

Sodium80800 mg

Recipe details

CategoryDessert
Authorstormylee