A biskvi is known as a french biscuit, however in Sweden they are tiny little delightful almond paste cookies with a buttercream filling. As its piping hot outside I thought what better way to enjoy the heat is to eat tiny little lemon curd with lemon buttercream covered in white chocolate biskvi! Yes!!!! Yumm!!!!
Here’s how you make them!
For the Almond Biscuit Base
- 450g almondpaste
- 75g eggwhites
- 125g sugar
For the Lemon Buttercream
- 115g unsalted butter
- 270g confectioners’ sugar (icing sugar)
- 2.5 tbsp fresh lemon juice
- 2 tbsp heavy cream
- 2 tbsp lemon zest
- pinch salt, to taste
For the Lemon Curd
- Please see this recipe for the lemon curd –> Lemon Curd Recipe
For the White Chocolate Coating
- 200g White Chocolate
- 3 tbsp coconut oil
Almond Biscuit Base –
- Turn your oven on at 175C and line a baking tray with parchment or baking paper.
- In a medium sized bowl, break up the almond paste until it becomes small crumbles. I like to use my hands as I find the almond paste is quite sticky so when breaking it up with a spatula or spoon it tends to stick to it and doesn’t really break off properly.
- Mix in the sugar and egg whites until it starts to resemble a smooth paste. Then taking a hand mixer you can beat the mixture just a little on low to medium speed, until it resembles a smooth paste.
- Once you have your paste, then pour into a piping bag and pipe it out onto your baking tray, lined with baking or parchment paper. Pipe out tiny disks, roughly 1.5 cm in diameter. Bake at 175C for 15-20 min, or until lightly golden brown. We dont want them too brown, we want to give a little chew when biting into them.
Once they are baked, leave them to cool completely before filling.
The Lemon Buttercream –
- With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until creamy – about 2 minutes. Add confectioners’ sugar, lemon juice, heavy cream, and zest with the mixer running on low. Increase to high speed and beat for 3 full minutes. Taste and add salt as needed. Add up to 1/2 cup more confectioners’ sugar if the buttercream is too thin or another Tablespoon of cream if it is too thick.
The Lemon Curd –
- Please see the method here –> Lemon Curd Method
White Chocolate Coating –
- Chop the white chocolate into small bits, and place in a bowl with the coconut oil. Heat in the microwave for roughly 2-3 min, until the white chocolate is soft enough to stir. Then stir rigorously until everything is blended well. Pour the chocolate into a deep bowl – to make it easier to dip the biskvi in.
- Firstly take your buttercream, and place it into a piping bag. Do the same with the lemon curd. Then on each biskvi, squeeze one generous drop of the lemon curd in the center of the biskvi.
- Once all of your biskvi have a generous drop on them, place them into the freezer fro 15 min. Once the curd is stiff, take them out and pipe the lemon buttercream over the curd.
- Fill the buttercream to the rim of the biscuit making sure you start piping form above the curd so you cover it whilst piping. Once they are all piped with the buttercream, place them back into the freezer for another 15 min, until hard.
- Then take them out and get your white chocolate mixture ready. Dip each biskvi upside down (so buttercream side facing downwards) into the white chocolate, and shake off the excess chocolate and then place back onto the tray. Surcease the buttercream is very stiff and cold, it wont melt in the warm white chocolate and the white chocolate will also harden very fast. Do this with all of your biskvi.
- Once they are dipped, they are ready to be eaten, or you can go a step further and decorate them, i decorated mine with caramelised lemon rind. 🙂