Follow these steps for perfect results
almond paste
grated
sugar
egg whites
butter
powdered sugar
vanilla sugar
egg yolks
instant coffee
hot water
semisweet chocolate
coconut butter
Line a cookie sheet with parchment paper.
Grate almond paste.
Mix grated almond paste with sugar and egg whites until light and fluffy.
Pipe the batter onto the parchment paper, creating 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.
Preheat oven to 175 C (350 F).
Bake the cookie bases in the preheated oven for 15-20 minutes.
Let cool on the cookie sheet.
For the filling, mix the butter with powdered sugar and vanilla sugar until light and fluffy using an electric mixer.
Add egg yolks one at a time, mixing after each addition.
Dissolve instant coffee into hot water.
Add the coffee mixture to the butter mixture.
Spread the filling on the bottom of the baked cookie bases, making pretty, rounded heaps.
Transfer the cookies into the fridge or freezer for the filling to set (15 minutes in freezer, 30 minutes in fridge).
For the frosting, melt the semisweet 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 needed, let the chocolate set before dipping again.
Chocolate biskvi will keep 6-8 days in the fridge or about 3 months in the freezer.
Optionally, pipe the frosting on the cookie bases in decorative designs.
Expert advice for the best results
For a stronger coffee flavor, use espresso powder instead of instant coffee.
Ensure the butter is softened to room temperature for the filling.
Use high-quality chocolate for the frosting for the best flavor.
Everything you need to know before you start
20 minutes
The cookie bases and filling can be made a day ahead.
Arrange cookies on a platter with a dusting of powdered sugar.
Serve with a cup of coffee or tea.
Perfect for afternoon tea or dessert.
Enhances the coffee flavor in the filling.
A sweet wine pairs well with the chocolate.
Discover the story behind this recipe
Commonly served during holidays and special occasions.
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