Chokladbiskvier

Another amazing little Scandinavian creation!

This is a Swedish cookie with an almond, macaroon-style base, topped with chocolate buttercream and glazed with dark chocolate.

Ingredients

Macaroon bottoms

450g marzipan (If you are making this from scratch you will need 225g peeled almonds and 225g sugar)
3 egg whites
1.5dl sugar

Filling

400g unsalted butter
5 egg whites
5dl icing sugar
teaspoon of cocoa powder

Icing

300g dark chocolate

If you are making the marzipan from scratch take the almonds and the sugar (this always has to be of equal weight) and mix together in a a mixing machine for a few minutes until it forms a "dough like crumble" (add a tablespoon of water if the almonds are dry), you will then be able to form this into a ball. (It should look like the image on the right).


In another bowl, take the egg whites and beat them until they are foamy, then add the sugar and whisk until smooth.
Add the almond mixture and again mix until smooth.

Lay baking paper on a baking tray and spoon out the mixture. The diameter should be roughly 6-7cm.
Place these into the 175C preheated oven and bake for 15-20 minutes.

For the filling, whisk the butter until fluffy, then put to one side.

Over a bowl of warm water beat the eggs and powder sugar, this will then become the meringue batter.
When the mixture has cooled a little, add the butter and whisk.
Then add a teaspoon of cocoa powder.

Take the cooled down biscuits and spread the filling on the bottom side. (Just like into a cone).
Then place into the freezer for a few minutes.

Whilst they are cooling down in the freezer melt the chocolate either in a bowl above boiling water or in the microwave.
Dip the biscuits filling first into the chocolate, then place again in fridge for them to cool down before serving.

Yum, enjoy!