Chokladbiskvier

These are the weirdest little biscuits - apparently a Swedish staple! They feel very festive to me, little bite-size almondy chocolate treats!

So they have three main parts - a meringue base, a buttercream filling and a chocolate glaze topping. Making all three parts is a little time consuming but none of the techniques are particularly difficult and they are the loveliest little moresels when they're done.

According to my Swedish insider, you find these all over Sweden in little cafes. Bite size, crunchy and smooth and deliciously sweet!

Makes about 2 dozen

Ingredients for the meringue

• 2 egg whites
• 135g caster sugar
• 120g ground almonds

 

Ingredients for the Buttercream

• 120g icing sugar
• 20g cocoa powder
• 150g butter
• Pinch salt

 

Ingredients for the glaze

• 140g chocolate
• 80g butter
• Slivered almonds, optional.

 

Method

Start with the meringue biscuit base. Beat the egg whites until stiff peaks are formed. Add the sugar slowly, with the mixer still running. Then gently fold in the almonds. 

Let rest for 15 minutes.

Then preheat the oven to 175 degrees C and line 2 baking sheets with greaseproof paper.

Pipe the meringue batter onto the prepared sheets. 

Bake for 10-12 minutes and allow to cool.

While they’re cooling, make the buttercream. Beat the butter and sift over the icing sugar, cocoa powder and salt.

Pipe a dollop of buttercream on the flat part of the meringue cookie.

Then pop them in the freezer for 30 minutes.

Melt together the butter and chocolate for the glaze - dip the buttercream side of the cookie into it until the buttercream is covered. Sprinkle over some slivered almonds and allow to firm up.

Store in the fridge until ready to eat!