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!

Nutriscore Rating: 40/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 12

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)

Directions

Step 1

Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper.

Step 2

In a medium mixing bowl, combine the almond flour and powdered sugar. Set aside.

Step 3

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.

Step 4

Gently fold the almond flour mixture into the egg whites, being careful not to deflate the meringue.

Step 5

Transfer the mixture to a piping bag and pipe small, flat discs (about 5 cm/2 inches in diameter) onto the prepared baking sheet.

Step 6

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.

Step 7

To prepare the buttercream, beat the softened butter and powdered sugar together in a mixing bowl until light and fluffy.

Step 8

Add the vanilla extract and cocoa powder to the butter mixture, and beat until fully combined.

Step 9

Using a spoon or a piping bag, spread or pipe a generous layer of buttercream onto the flat side of each almond base.

Step 10

Place the buttercream-topped bases onto a tray and refrigerate for at least 30 minutes to firm up.

Step 11

Melt the dark chocolate in a heatproof bowl over a pot of simmering water, or in short intervals in the microwave, stirring until smooth.

Step 12

Stir the neutral oil into the melted chocolate to make it easier to coat the biskvi.

Step 13

Dip each chilled buttercream-topped cookie into the melted chocolate, ensuring the buttercream is completely covered, and let any excess chocolate drip off.

Step 14

Place the dipped biskvi back onto the tray and allow the chocolate to set at room temperature or in the refrigerator.

Step 15

Serve and enjoy!

Nutrition Facts

Serving size	(1042.9g)

Amount per serving	% Daily Value*
Calories	4986.8

Total Fat 316.0g	0%
Saturated Fat 145.4g	0%
Polyunsaturated Fat 0.0g
Cholesterol 457.0mg	0%
Sodium 235.2mg	0%
Total Carbohydrate 535.1g	0%
Dietary Fiber 33.9g	0%
Total Sugars 473.6g
Protein 60.2g	0%

Vitamin D 0IU	0%
Calcium 514.6mg	0%
Iron 30.3mg	0%
Potassium 1782.2mg	0%

*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.

Source of Calories

Fat: 54.4%

Protein: 4.6%

Carbs: 41.0%