I was really hoping to post something “Swedish” today, but in reading up about biskvi, I discovered that apparently they were first made in France, at the end of the 19th century. That said, I’ve never seen them in France, nor have I seen anything really like it outside of Sweden, so I’m going to go ahead and introduce these Chocolate Biskvi as hailing from this country.
They couldn’t be easier to make, although one of the main ingredients might not be widely available everywhere. Almond Paste — mandelmassa in Swedish — isn’t that common in other countries I’ve found. Don’t confuse it with marzipan. While similar, almond paste is usually much looser in consistency. If you’re unable to find it then I would recommend using marzipan, but run it through a food processor with a little bit of sunflower or canola oil. You should achieve a similar result, with the benefit of being able to skip the first step (grating the paste) of the recipe below.
Chocolate Biskvi truly are things which could benefit from an artistic touch. Don’t get me wrong — I love everything about these things — but they’re a bit plain looking, especially when they’re made by someone like me with my sausage fingers and big clumsy man-hands.
I also managed to briefly forget that I’m using a different type of oven and didn’t adjust the temperature accordingly, so the outsides were a bit… crispy… in places. Don’t worry – as long as you follow the instructions below you’ll be right as rain!
Here comes the sun…
Yes, in case you were wondering, that is indeed a beautiful, golden ray of sunshine kissing the sides of the chocolate biskvi above. After a rather mild and short winter, it now seems that spring is on the way. The ice is melting, the front yard is no longer a skating rink (nor is the road surface for that matter) and the days are getting longer and brighter. Now that is something to celebrate!
Simple Swedish almond-based cakes, filled with buttercream and covered in a generous coating of dark chocolate. Chocolate Biskvi go great with coffee!
- 1 Egg White
- 50g Icing Sugar
- 3tsps Vanilla Sugar
- 3tsps Cocoa Powder
- 1tbsp Butter
- Start off by preheating your oven to 190 degrees Celsius (170 degrees fan) and then finely grate the almond paste for the bases.
- Place into a large bowl and mix well with the egg white to form a thick batter.
- Divide the batter out into 15 equal pieces and drop each separate amount onto a baking sheet lined with baking paper.
- Dust your hands with the flour and flatten each pile of batter down to form a neat round disc, about 5cm in diameter. Place into the oven and bake for about 10 minutes, until just starting to colour.
- Remove the bases from the oven and allow to cool for a couple of minutes before gently removing them from the baking paper. Transfer to a wire rack and allow to cool completely.
- In a bowl, beat together the butter, icing sugar, vanilla sugar and cocoa powder for the filling until you have a thick, even paste. Once the bases have cooled, turn them upside down and divide the filling between each base, dropping a good blob into the middle and flattening gently. Place into the refrigerator and allow to set for at least an hour.
- Using a water bath, gently melt the chocolate for the coating, stirring well while melting. Once ready, add in the butter and mix in well. Remove the chocolate from the heat and then take the cooled biskvi. Dip them - filling side down - into the melted chocolate, turning gently to ensure even coating.
- Set the biskvi base side down onto a tray or plate and allow the chocolate to set before enjoying.
Biskvi freeze really well so if you want to save some for a later date then you don't need to worry about them degrading too much in the freezer!