Swedish Biskvi


Biskvi are a popular cookie from Sweden that I fell in love with while studying abroad there. With an almond macaroon base, chocolate buttercream filling and a chocolaty shell, they are magnificently sinful. This recipe is a mixture of several recipes that my friend and I have found that best imitates the biskvi found in Sweden . Note: The amount of buttercream can be adjusted, depending on how thick of a filling is desired. The recipe below is for a heaping amount of filling. Also the key to getting the chocolate to set is using couverture (pre-tempered) chocolate. I found 61% cacao to be perfect, but this can vary depending on preference. The buttercream recipe is adapted by SmittenKitchen.com and the macaroon is adapted from an Odense almond paste recipe.

What you will need

7 ounces Almond paste, grated

2/3 cup Granulated sugar

1 Large egg white

3/4 cup Granulated sugar

3 Large egg whites

18 tablespoons Unsalted butter, softened

3/4 teaspoon Vanilla extract

3 tablespoons Dark cocoa powder

2/3 pound Couverture chocolate, 61%


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