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chocolate biskvi


this recipe is submitted in response to a request. it comes from the parhaat leivonnaiset cookbook.


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  1. Line a cookie sheet with parchment paper
  2. Grate almond paste and mix with sugar and egg whites till light and fluffy
  3. Pipe the batter onto the parchment paper: make 30 round bases with a diameter of about 4 cm
  4. Smooth the bases with your finger if needed
  5. Let stand at room temperature for 30 minutes
  6. In the meantime
  7. Preheat oven to 175 c
  8. After the 30 minutes
  9. Bake the cookie bases in the preheated oven for 15-20 minutes
  10. Let cool on the cookie sheet
  11. Filling: mix the butter with sugar and vanilla sugar till light and fluffy using an electric mixer
  12. Add egg yolks one at the time
  13. Mixing after each addition
  14. Dissolve instant coffee into hot water and add the coffee mixture to the butter mixture
  15. Spread the filling on the bottom of the baked cookie bases
  16. Making pretty
  17. Rounded heaps
  18. Transfer the cookies into the fridge or freezer for the filling to set
  19. The setting will take about 15 minutes in the freezer and about 30 minutes in the fridge
  20. Frosting: melt the chocolate with the coconut butter on top of a double boiler
  21. Dip the cookies 1-2 times in the chocolate mixture so that the frosting is covered
  22. If you need to dip them more than once
  23. Let the chocolate set before dipping again
  24. Chocolate biskvi will keep 6-8 days in the fridge and about 3 months in the freezer
  25. If you want a fancier presentation
  26. Pipe the frosting on the cookie bases in decorative designs

Step 19

Total Time in Minute 170

Ingredients Count 11

cooking chocolate biskvi

See More Relate Photo


Almond paste


Egg whites


Powdered sugar

Vanilla sugar

Egg yolks

Instant coffee

Hot water

Semisweet chocolate

Coconut butter

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