Swedish Delicacies Part 7: Biskvi

I wanted to try something sweet again so I made biskvi! I guess they’re something very Swedish as I haven’t seen them anywhere else. The biskvies I’ve tried before were chocolate ones and awfully sweet, so I made a bit lighter version. They were rather difficult to make, I’d rate the difficulty level maybe 3/5, but nonetheless it was worth it. And now I feel proud of myself as one of my goals is to learn how to cook traditional Swedish things. Here’s the recipe so you can make your own biskvies!

Bottom:

200 grams almond paste (it’s sold in every store in Sweden, but if it’s not available you can make your own by mixing almond flour, powdered sugar and an egg white) 0,5 dl sugar 1 egg white (save the yolk for the filling)

Raspberry buttercream:

200 grams butter (room temperature) 1 egg yolk 4 dl powdered sugar 4 dl raspberries 0,5 dl sugar 0,5 dl raspberry jam200 grams white chocolate for frosting

How to do it:

Set the oven to 170 degrees. Shred the almond paste and mix with the sugar and egg white. Pipe, or spread the mixture by using for instance a spoon into small, approx 4 cm diameter circles onto a pan with a baking sheet. Bake in the middle of the oven approx 10 minutes, or until they have a little bit a color. Set aside and let cool.

Cook the raspberries with the sugar in a pot for a couple of minutes and let cool, sieve the extra liquid out, then mix with the raspberry jam. Whip the butter with egg yolk and powdered sugar then add the raspberry pure.If the butter cream is too soft, you can refrigerate it for a few minutes, then spread it thickly over the bottoms, I used a knife, but you can also pipe it. Keep the biskvis refrigerated while melting the chocolate in warm water or microwave oven. Dip the biskvis into the chocolate, you can decorate them with sprinkles or basically anything that sticks to the chocolate if you want.

Keep them refrigerated and enjoy with fika!