Chocolate Biskvi
Indulge in the decadence of Chocolate Biskvi, a Scandinavian-inspired treat that combines nutty almond bases, rich cocoa buttercream, and a luscious dark chocolate coating. This gluten-free delight features a soft and chewy almond meringue base made from almond flour and powdered sugar, paired with a velvety buttercream infused with cocoa and vanilla. Each bite is a perfect harmony of textures, capped off with a glossy chocolate shell for an elegant finish. Ideal for entertaining or satisfying your sweet cravings, these homemade biskvi cookies are as beautiful as they are delicious. Quick to prepare in just 30 minutes of prep time, this recipe yields 12 servings of pure dessert bliss—perfect for chocolate lovers and gluten-free lifestyles alike!
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Recipe Information
Ingredients
- 150 grams Almond flour
- 150 grams Powdered sugar
- 3 large Egg whites
- 75 grams Granulated sugar
- 200 grams Unsalted butter
- 150 grams Powdered sugar (for filling)
- 1 teaspoon Vanilla extract
- 2 tablespoons Cocoa powder
- 200 grams Dark chocolate
- 1 teaspoon Neutral oil (like vegetable or coconut oil)
Instructions
Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper.
In a medium mixing bowl, combine the almond flour and powdered sugar. Set aside.
In a separate clean bowl, use an electric whisk to beat the egg whites until soft peaks form. Gradually add the granulated sugar while continuing to whisk until stiff peaks form.
Gently fold the almond flour mixture into the egg whites, being careful not to deflate the meringue.
Transfer the mixture to a piping bag and pipe small, flat discs (about 5 cm/2 inches in diameter) onto the prepared baking sheet.
Bake the discs in the preheated oven for 10-15 minutes, or until they are set and lightly golden. Allow them to cool completely before proceeding.
To prepare the buttercream, beat the softened butter and powdered sugar together in a mixing bowl until light and fluffy.
Add the vanilla extract and cocoa powder to the butter mixture, and beat until fully combined.
Using a spoon or a piping bag, spread or pipe a generous layer of buttercream onto the flat side of each almond base.
Place the buttercream-topped bases onto a tray and refrigerate for at least 30 minutes to firm up.
Melt the dark chocolate in a heatproof bowl over a pot of simmering water, or in short intervals in the microwave, stirring until smooth.
Stir the neutral oil into the melted chocolate to make it easier to coat the biskvi.
Dip each chilled buttercream-topped cookie into the melted chocolate, ensuring the buttercream is completely covered, and let any excess chocolate drip off.
Place the dipped biskvi back onto the tray and allow the chocolate to set at room temperature or in the refrigerator.
Serve and enjoy!
Nutrition Facts
Calories |
4987 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 316.0 g | 405% | |
| Saturated Fat | 145.4 g | 727% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 457 mg | 152% | |
| Sodium | 235 mg | 10% | |
| Total Carbohydrate | 535.1 g | 195% | |
| Dietary Fiber | 33.9 g | 121% | |
| Total Sugars | 473.6 g | ||
| Protein | 60.2 g | 120% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 515 mg | 40% | |
| Iron | 30.3 mg | 168% | |
| Potassium | 1782 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
