Ingredients
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400
-
250
-
3
-
-
300
-
225
-
3
-
3
-
3
-
1 1/2
-
-
225
-
30
-
-
Directions
Chocolate biskvi, This recipe is submitted in response to a request It comes from the Parhaat leivonnaiset cookbook , Biskvi is amazing, i tried it last week in Sweden and i’m going to try this recipe very soon!
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Steps
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1
Done
|
Line a Cookie Sheet With Parchment Paper. |
|
2
Done
|
Grate Almond Paste and Mix With Sugar and Egg Whites Till Light and Fluffy. |
|
3
Done
|
Pipe the Batter Onto the Parchment Paper: Make 30 Round Bases With a Diameter of About 4 Cm. |
|
4
Done
|
Smooth the Bases With Your Finger If Needed. |
|
5
Done
|
Let Stand at Room Temperature For 30 Minutes. |
|
6
Done
|
in the Meantime, Preheat Oven to 175 C. |
|
7
Done
|
After the 30 Minutes, Bake the Cookie Bases in the Preheated Oven For 15-20 Minutes. |
|
8
Done
|
Let Cool on the Cookie Sheet. |
|
9
Done
|
Filling: Mix the Butter With Sugar and Vanilla Sugar Till Light and Fluffy Using an Electric Mixer. |
|
10
Done
|
Add Egg Yolks One at the Time, Mixing After Each Addition. |
|
11
Done
|
Dissolve Instant Coffee Into Hot Water and Add the Coffee Mixture to the Butter Mixture. |
|
12
Done
|
Spread the Filling on the Bottom of the Baked Cookie Bases (i. E. Flip Them Around), Making Pretty, Rounded Heaps. |
|
13
Done
|
Transfer the Cookies Into the Fridge or Freezer For the Filling to Set. |
|
14
Done
|
the Setting Will Take About 15 Minutes in the Freezer and About 30 Minutes in the Fridge. |
|
15
Done
|
Frosting: Melt the Chocolate With the Coconut Butter on Top of a Double Boiler. |
