Ingredients

Instructions

  1. Line a cookie sheet with parchment paper.
  2. Grate almond paste and mix with sugar and egg whites till light and fluffy.
  3. Pipe the batter onto the parchment paper: make 30 round bases with a diameter of about 4 cm.
  4. Smooth the bases with your finger if needed.
  5. Let stand at room temperature for 30 minutes.
  6. In the meantime, preheat oven to 175 C.
  7. After the 30 minutes, bake the cookie bases in the preheated oven for 15-20 minutes.
  8. Let cool on the cookie sheet.
  9. Filling: Mix the butter with sugar and vanilla sugar till light and fluffy using an electric mixer.
  10. Add egg yolks one at the time, mixing after each addition.
  11. Dissolve instant coffee into hot water and add the coffee mixture to the butter mixture.
  12. Spread the filling on the bottom of the baked cookie bases (i. e. flip them around), making pretty, rounded heaps.
  13. Transfer the cookies into the fridge or freezer for the filling to set.
  14. The setting will take about 15 minutes in the freezer and about 30 minutes in the fridge.
  15. Frosting: melt the chocolate with the coconut butter on top of a double boiler.
  16. Dip the cookies 1-2 times in the chocolate mixture so that the frosting is covered.
  17. If you need to dip them more than once, let the chocolate set before dipping again.
  18. Chocolate biskvi will keep 6-8 days in the fridge and about 3 months in the freezer.
  19. If you want a fancier presentation, pipe the frosting on the cookie bases in decorative designs.