Best 3 Chocolate Biskvi Recipes

CHOCOLATE BISKVI

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 (i. e. flip them around), 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.

CHOKLADBISKVIER (SWEDISH CHOCOLATE MERINGUE COOKIES)

Steps:

• Beat egg whites in a glass, metal, or ceramic bowl until medium peaks form. Sprinkle in white sugar with mixer running; beat until thoroughly combined. Fold in ground almonds and bread crumbs until evenly combined. Let meringue batter rest for 10 to 15 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Stir confectioners' sugar and cocoa powder together in a small bowl.
• Beat 1 cup butter in a large bowl until smooth. Add confectioners' sugar mixture in 2 to 3 additions, mixing thoroughly after each addition. Beat in vanilla extract and salt until combined.
• Scoop meringue batter onto baking sheets in 2-tablespoon portions.
• Bake in the preheated oven until firm but not browned, 10 to 12 minutes. Cool on the baking sheets for 5 minutes. Transfer cookies to a cooling rack to cool completely, about 10 minutes.
• Flip each meringue cookie over; frost with 1 to 2 tablespoons of the butter mixture. Arrange on a flat plate or baking sheet.
• Freeze meringue cookies until firm, 30 to 45 minutes.
• Combine semisweet chocolate and 6 tablespoons butter in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each interval, until glaze is smooth.
• Dip each cookie into the glaze, frosted-side down, until completely coated. Refrigerate or freeze until set.

EASY CHOCOLATE BISCUITS

Steps:

• Beat the butter and sugar together with an optional pinch of sea salt in a bowl until light and fluffy, then beat in the eggs one at a time. Sift over the flour and cocoa powder and beat into the butter mix, then fold through the chocolate chips. The mix can be made up to 2 days ahead and chilled or frozen for a month, or used straight away.
• To bake, heat oven to 190C/170C fan/gas 5. If the mix is at room temperature, place evenly spaced spoonfuls on parchment-lined baking sheets, allowing 2 tbsp for each cookie. If the mix is fridge cold, you can roll it into 40g balls before baking. The balls can be frozen and the biscuits baked from frozen, but they'll need a few minutes more. Bake for 12-15 mins until spread out and crusty around the outside. Leave to cool slightly and enjoy warm, or leave to cool completely and eat cold. The biscuits will keep in a tin for three days.
• As an optional extra, the biscuits can be dipped in chocolate. To do this, melt your chosen type of chocolate in a bowl over a pan of simmering water or in the microwave. Leave to cool a little, then dip half of each biscuit in the chocolate and leave them on parchment-lined trays somewhere cool to set. Again, the dipped biscuits will keep for up to three days in a tin or lidded plastic container.