Ingredients for Chocolate Biskvi
- 150g almond paste
- 75g powdered sugar
- 3 large egg whites
- 100g unsalted butter, softened
- Powdered Sugar
- 1 tsp vanilla sugar (or 1/2 tsp vanilla extract)
- 2 large egg yolks
- 1 tbsp instant coffee granules
- 1 tbsp hot water
- Semisweet Chocolate
- 2 tbsp coconut butter
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Chocolate Biskvi? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Chocolate Biskvi
- Preheat oven to 175°C (350°F). Line a baking sheet with parchment paper.
- Grate 150g almond paste. In a mixing bowl, cream together the grated almond paste and 100g granulated sugar until combined. Gently fold in 3 large egg whites until light and fluffy.
- Transfer the mixture to a piping bag fitted with a round tip. Pipe 30 round bases onto the prepared baking sheet, approximately 4cm in diameter.
- Gently smooth the tops of the bases with your finger, if needed.
- Let the bases stand at room temperature for 30 minutes.
- Bake for 15-20 minutes, or until lightly golden.
- Let the cookie bases cool completely on the baking sheet.
- While the bases are cooling, prepare the filling: In a mixing bowl, cream together 100g softened unsalted butter and 75g powdered sugar until light and fluffy using an electric mixer.
- Add 2 large egg yolks one at a time, mixing well after each addition.
- In a small bowl, dissolve 1 tbsp instant coffee granules in 1 tbsp hot water. Add the coffee mixture to the butter mixture and mix until well combined.
- Spread the filling onto the bottom of each cooled cookie base, creating pretty, rounded heaps.
- Refrigerate or freeze the cookies for 15-30 minutes to allow the filling to set (15 minutes in the freezer, 30 minutes in the refrigerator).
- Prepare the frosting: Melt 100g dark chocolate and 2 tbsp coconut butter together in a double boiler, stirring until smooth and glossy.
- Dip each cookie 1-2 times into the melted chocolate, ensuring it's fully coated. If necessary, allow the chocolate to set slightly before dipping again.
- Let the frosting set completely.
- Store Chocolate Biskvi in an airtight container in the refrigerator for 6-8 days or in the freezer for up to 3 months.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
114g
Fat
40g
Carbs
10g
