A biskvi is known as a french biscuit, however in Sweden they are tiny little delightful almond paste cookies with a buttercream filling. Here is a combination that literally gives you the best of both worlds! Dark chocolate ganache and a whole juicy raspberry center! Absolutely perfect for this time of year when berries are in season!! Yumm!!!!
Here’s how you make them!
For the Almond Biscuit Base
- 450g almondpaste
- 75g eggwhites
- 125g sugar
For the dark chocolate ganache
- 2 cups
- 200 g of dark chocolate
- 1 tsp of sea salt
- Roughly 30 raspberries (fresh)
For the Dark Chocolate Coating
- 200g Dark Chocolate
- 200 ml cream
- Pinch of sea salt
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 Chocolate Ganache-
1 Place the chocolate into a medium bowl. Heat the cream in a small saucepan over medium heat. Bring just to the boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to the boil, pour over the chopped chocolate, and whisk until smooth. Stir in the seal salt.
2 Allow the ganache to cool until thick, then whip with a whisk until light and fluffy.
Dark Chocolate Coating –
- Chop the chocolate into small bits, and place in a bowl over a pot of simmering water over medium heat. Melt the chocolate until nearly all is smooth, take off the heat, and mix well until all is melted. Add a little dab of butter just to get a nice sheen to it.
- Firstly take your ganache and place it into a piping bag.
- Then create an assembly line of your almond base, and then place a tiny dot of ganache on the center, and place a whole raspberry on top.
- Then pipe carefully holding your almond base with one hand and piping with the other. Pipe a generous dollop on top of the raspberry so its all covered. Alternatively you can pipe around the raspberry until it is fully covered.
- Once all of your biskvi have a generous drop on them, place them into the freezer for about 15-20 min, until the ganache is stiff.
- Then take them out of the freezer and get your dark chocolate mixture ready. Dip each biskvi upside down (so ganache side facing downwards) into the chocolate, and shake off the excess chocolate and then place back onto the tray. Surcease the ganache is very stiff and cold, it wont melt in the warm dark chocolate and the dark 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 freeze dried raspberry shavings. 🙂