Sunday, September 18, 2011

Swedish Choklad-biskvi / Sarah Bernhardt cookies

If you go to one of those old school coffee shops in Sweden that's named "konditori" instead of café, you will most likely find a variety of this sweet. They are called "biskvi", and has a bottom made of almond paste that are topped with buttercream and then dipped in chocolate. It's really tasty, and feels a bit elegant and complicated even tough it's super easy to make yourself!
1. Make small rounds out of almond paste and bake until a bit browned at 180° C/350° F, probably about 8-10 minutes. Cool down.
2.  Top with buttercream. I used the chocolate buttercream frosting from Vegan Cupcakes Take Over the World, but anyone would work. Play with the taste! I thought about adding a whole raspberry in the centre but didn't have any, but I'm sure that would be awesome.

3. Put them in the freezer for a couple of minutes to firm up the frosting, it will make it easier to dip. Melt some chocolate and dip them into it. Wait until the chocolate is set and eat!


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