Swedish Chokladbiskvi

Ingredients for 1 servings:

• 200 g almond(s), peeled, ground
• 200 g powdered sugar
• 2 egg whites
• 1 pinch of salt
• 100 g butter, soft
• 90 g powdered sugar
• 1 egg yolk
• 2 tsp, heaped cocoa powder (chocolate powder)
• 100 g chocolate
• 1 tsp water

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 10 minutes

Chocolate buttercream cookies from Sweden. Serves 20.

Cookies: Mix the almonds and powdered sugar. Briefly foam the egg whites with the salt. Mix all three ingredients with a spatula or your hands. Line a baking sheet with baking paper. Spread the dough into even, small layers on the sheet. (Size according to taste). Use a piping bag! Bake the cookies at 200C in a preheated oven for about 10 minutes, until lightly browned. Turn the cookies over after baking and refrigerate. Buttercream: Mix the butter, powdered sugar, and egg yolk until light in color. Briefly stir in the chocolate powder. Spread the buttercream on the underside of the cooled cookies and refrigerate (or freeze). Glaze: Heat 100g of chocolate and 1 tsp of water in a pan. Quick alternative: Heat 1 sachet of cake glaze. Then place it in a soup plate over a pan of hot water (double boiler) to keep the glaze liquid. Dip the cookies in the chocolate, drain well, and place them on a wire rack to cool. The finished cookies can be stored in the refrigerator for a few days. I discovered this fantastic recipe during a stay in the Swedish-speaking part of Finland.