chocolate biskvi

Desciption

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

Steps

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

Step 19

Total Time in Minute 170

Ingredients Count 11

See More Relate Photo

Ingredients

Almond paste

Sugar

Egg whites

Butter

Powdered sugar

Vanilla sugar

Egg yolks

Instant coffee

Hot water

Semisweet chocolate

Coconut butter

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