© 2014 Green Kitchen Stories Chokladbiskvier

Swedish Chocolate Biscuits

I am guessing that you want to get the recipe for these biscuits right away, photos of chocolate tend to have that effect on people. But before we’ll get into that, we’d just like to mention three events that have made our hearts pound a little extra lately.

1. Well, this obviously!

2. And because of that, we just signed a contract for a slightly bigger rental apartment. Elsa is getting her own room! We’ll be moving very soon and are feeling both excited and scared about it. We love our current apartment very much, so it’s not easy for us to leave it. But we are also very happy that we have found something bigger that we can afford. It’s going to be fun to see what we can make of our new place. We will probably post some photos of it on instagram (David|Luise) once we are starting to feel at home there.

3. What more? Oh, that’s right, we just delivered the last bits and bobs for our new book “Green Kitchen Travels”. It will be available in UK, US and Australia this autumn. And this time, all the editions will have the same cover!

So. New baby on the way. New apartment on the way. New book on the way. Any questions on that? Good. Let’s talk biscuit.

Chokladbiskvi_2 Chokladbiskvi_3

In Sweden, these are called “chokladbiskvier” and you can find them in just about any bakery. I thought they were especially fun to bake today, since they remind me of Luise’s bump (okay, it’s not that pointy yet, but still…). The basic idea is to bake a meringue and almond biscuit that you top with some kind of creamy filling and then dip it in melted dark chocolate. So when you bite into it, your teeth will crack the thin chocolate crust, sink into the rich and creamy filling and then get all gooey with the biscuit.

As usual, my version is a bit different than the traditional recipe. I have included dried coconut in the biscuit because I think it fits well with the almond flavor. I have also replaced sugar with maple and used less of it. They are still very sweet and incredibly delicate and decadent. We have filled it with a Mocha & Chocolate Buttercream, but I imagine that a Lemon Buttercream, a Minty Chocolate Cream or a Chocolate & Licorice Cream also would taste wonderful.

Chokladbiskvi_7

These cookies are naturally gluten free but definitely not vegan. You could simply replace the butter for a plant based alternative and the eggs with an egg replacer, but it doesn’t feel like the most whole food way to go. So I also created a vegan version. The vegan biscuit is based on dates, almond flour and coconut, so it’s slightly different than the non-vegan version, but also has a really nice flavor and soft gooey texture. It’s filled with a very simple and fresh raspberry cream. While working on them, I realized that nut butter also would make for a good vegan filling. The vegan recipe is at the bottom of the post.

Chokladbiskvi_6

Chokladbiskvi_5

Swedish Chocolate & Mocha Biscuits
Makes 16 small biscuits

2 egg whites
4 tbsp maple syrup or honey
100 g / 3/4 cup / 180 ml almond flour
50 g / ½ cup desiccated coconut, unsweetened

Mocha buttercream
100 g organic butter, room tempered
2 egg yolks
3 tbsp maple syrup or honey
1 tbsp strong coffee of choice, optional
4 tbsp cacao powder

150 g / 5 oz dark quality chocolate

Preparing the biscuits: Preheat the oven to 360°F/180°C and line a baking sheet with baking paper. Whisk egg whites and maple syrup vigorously in a medium size bowl for about a minute. Add almond flour and desiccated coconut and stir until well combined. Use your hands to shape small balls, about half the size of a golf ball. Be aware that the dough is quite loose to work with. Place them on the baking paper and flatten them out a bit, they should roughly have the size and shape of a French macaroon, about 2 inches wide. You can also make them larger, if you prefer bigger biscuits. Bake for about 8-10 minutes and then leave to cool completely. Meanwhile prepare the mocha buttercream.

Preparing the buttercream: It’s easiest to prepare the buttercream using an electric mixer or a stand mixer, but a balloon whisk and a strong arm works as well. Whisk egg yolks vigorously in a large bowl until frothy. Cut the butter into small lumps and gradually add them together with maple syrup and coffee, while whisking. The buttercream might look curdled at one point, but just keep whisking and it will smoothen out. Sift the cacao into the buttercream and whisk until well combined. If it has become too soft, you can leave it in the fridge for a while to firm up.

Assembling: Turn the cooled biscuits upside-down. Spread about a two teaspoons buttercream onto the flat base of each biscuit and use a knife or a pallet knife to shape the cream into cones. You can also use a pastry bag to pipe the buttercream onto the biscuits. Leave to cool for about 15 minutes in the fridge. Chop the chocolate and melt it over a water bath/double boiler. Take it off and leave for a minute or so to cool down slightly. Hold the base of the biscuit between your finger tips and dip the cone into the chocolate. Twist and shake off any excess chocolate before putting it down. Repeat with the remaining biscuits. Can be served immediately, kept in the fridge for a few days or frozen and saved.

Chokladbiskvi_4 Vegan Raspberry Biscuits
Makes 16 small biscuits

8 fresh dates
100 g almond flour
70 g / 3/4 cup desiccated coconut, unsweetened
½ cup plant milk of choice

Vegan raspberry filling
1 cup fresh raspberries (or thawed frozen)
10 fresh dates
2 tbsp coconut oil
2 tbsp plant milk

150 g / 5 oz vegan dark chocolate

Preparing the biscuit:Mash up the dates with a fork or use a food processor. Add the remaining ingredients an stir until well combined. Use your hands to shape small balls, about half the size of a golf ball. Place them on the baking paper and flatten them out a bit, they should roughly have the size and shape of a French macaroon. About 2 inches wide. But you can also make them larger, if you prefer. Bake for about 12-14 minutes and then leave to cool completely. They will feel quite loose right away but firm up as they cool. Meanwhile prepare the raspberry cream.

Preparing the raspberry filling: Mix together the ingredients in a high-speed blender. If you want a smoother filling without seeds, you can pass it through a sieve. Put in the fridge to firm up.

Assembling: Turn the cooled biscuits upside-down. Spread about two teaspoons buttercream filling onto the flat base of each biscuit and use a knife or a pallet knife to shape the cream into cones. You can also use a pastry bag to pipe the filling onto the biscuits. Leave to cool for about 15 minutes in the fridge. Cut the chocolate into smaller pieces and melt it over a water bath/double boiler. Take it off and leave for a minute or so to cool down slightly. Hold the base of the biscuit between your finger tips and dip the cone into the chocolate. Twist and shake off any excess chocolate before putting it down. Repeat with the remaining biscuits. Can be served immediately, kept in the fridge for a few days or frozen and saved.

–––––––––––––––––––––

Ps. I almost forgot to mention that our book now also is available in German. It’s called Die Grüne Küche and should be available all over Germany and on Amazon.de. You can find more information about the different editions on our book site.

Share

79 Comments

  1. Posted 29 Mar ’14 at 20:12 | #

    These are so very cute! I can’t wait to try this out. How do you guys do it? Truly brilliant!

  2. Posted 29 Mar ’14 at 20:14 | #

    And of course, a congratulations is in order! Very happy to hear all of your joyous news!

  3. Posted 29 Mar ’14 at 20:14 | #

    Congrats on the baby and all the other good news.

  4. Posted 29 Mar ’14 at 20:19 | #

    yey, great news – every single one! congratulations :)

  5. Posted 29 Mar ’14 at 20:21 | #

    I missed your news but a belated congratulations! So exciting, on all accounts.
    These biscuits look divine, especially with that pretty raspberry filling :)

  6. gourmet goddess
    Posted 29 Mar ’14 at 20:29 | #

    congratulations , love all the news points – glad your new book will have the same cover – I actually ordered mine through Book depository because I could not get a copy at Barnes and Noble – the American cover was not very appetising at all = I know does not make sense – but it makes a lot of sense when you pick up the book and enjoy delicious recipes .

  7. Posted 29 Mar ’14 at 20:33 | #

    Looks delicious! Very much like a Sarah Bernard – yum! Congrarulations on the new baby and all the best wishes for her og him :-)

  8. Candice
    Posted 29 Mar ’14 at 20:59 | #

    What a brilliant recipe and congratulations on all of your wonderful news!

    Is there anything that might work in place of dates in the raspberry filling? I love the look of it but am unable to eat any dried fruits.

    • Posted 29 Mar ’14 at 22:28 | #

      Hi Candice, there are several different ways that you can create a creamy raspberry filling. If you are not vegan, you can make the buttercream filling recipe above and simply replace cacao and coffee with raspberries. Or you could do a mascarpone or whipped cream filling that you incorporate raspberries and some maple syrup into. And if you are vegan, you could perhaps choose a plant based whipped cream, either coconut cream or gmo-free soy cream. Good luck!
      /David

      • Candice
        Posted 29 Mar ’14 at 22:39 | #

        Fantastic – thank you!

  9. Posted 29 Mar ’14 at 21:05 | #

    These look absolutely amazing!! Love that thick chocolate topping. :)

  10. Posted 29 Mar ’14 at 21:13 | #

    Congratulations! Elsa must be so excited to be a big sister. These look absolutely incredible, by the way. I can’t wait to get baking!

  11. Gabriele
    Posted 29 Mar ’14 at 21:27 | #

    Congratulations! So many good news in just one post. – Very important question: what does Elsa think about the baby brother in summer? Is she anxious seeing, knowing, touching him? All the best wishes, Gabriele (the cookies will be baked tomorrow)

  12. Posted 29 Mar ’14 at 21:34 | #

    Congratulations!!

    http://bit.ly/1doj70u

  13. Posted 29 Mar ’14 at 21:49 | #

    These look and sound fantastic!

    CONGRATULATIONS on your growing brood :)

  14. Posted 29 Mar ’14 at 21:52 | #

    Congratulations to you all, how exciting. The biscuits look delicious. Almost too delicious… Would it be possible not to eat them all in one go? I’m seriously doubting it. Writing down the recipe anyway.

  15. Kristen
    Posted 29 Mar ’14 at 22:27 | #

    Congratulations! You both have some very exciting things to look forward to. :)

    P.S. I just wanted to let you know that the “Home” link isn’t functioning right now. I think there’s a mistake in the URL address.

  16. Oana
    Posted 29 Mar ’14 at 22:40 | #

    Congratulations on the new baby and the new book! I can`t wait to see your adorable pictures with the baby next to his/her big sister.
    And the biscuits look amazing, definitely on my “to do” list!

  17. Milica
    Posted 29 Mar ’14 at 22:46 | #

    Congratulation! Great news. I wish you all the best.
    The recipe looks delicious. I have question about maple syrup. Can I replace it with honey? Maybe? Or something else what is good replacement.
    Thank you

  18. Dani
    Posted 29 Mar ’14 at 23:10 | #

    Congrats you guys! Every time I feel happy because you guys seem to be so happy. Love your blog and your recipes as well. Greetz from Germany.

  19. Hannah Frie
    Posted 29 Mar ’14 at 23:50 | #

    I am not experienced with gluten-free baking – so is it necessary to buy incredibly expensive organic “Almond flour” or do ground almonds work, too? Thank you and congratulations on your new family member on the way!

    • Posted 30 Mar ’14 at 00:49 | #

      Hi Hannah, yes you can definitely grind almonds into flour yourself, instead of buying almond flour. Good luck!
      /David

  20. Posted 29 Mar ’14 at 23:51 | #

    These look so yummy!! Such a collection of goodness :)

  21. Aimee
    Posted 30 Mar ’14 at 05:20 | #

    Félicitations! How exciting for all of you. Good luck with the move and setting up the new space, enjoy this time, and eat well. :) Thank you as always for sharing the good-for-you food.

  22. Posted 30 Mar ’14 at 08:08 | #

    Congratulations on all three fronts! You have so much to look forward to! And these biscuits looks absolutely incredible, I will definitely be making them.

    • Posted 6 Apr ’14 at 11:09 | #

      Made the non-vegan ones yesterday and they are amazing. My only complaint is that I wish they made more. ;-) Shared half of them with friends who just moved into a new house. The biscuits are incredibly easy to make – love the coconut and almond base. And I really appreciate that the egg whites and yolks are both used and nothing is left over to sit in the fridge and be wasted.

  23. Posted 30 Mar ’14 at 08:24 | #

    Well done! We also have an older girl and little boy, it adds an interesting dynamic to the family :)
    These biscuits look amazing, love the mocha butter cream and that you have used maple syrup instead of sugar, I usually find butter cream so overly sweet. Will give them a whirl.

  24. Posted 30 Mar ’14 at 11:10 | #

    These cookies are definitely going on my list! They look super delicious! Thanks :)

  25. Posted 30 Mar ’14 at 12:04 | #

    Congratulations on the book and the baby! What wonderful news :) I also wanted to tell you I so appreciate you creating a vegan version, thank you for going the extra mile. xoxo

  26. Matilda
    Posted 30 Mar ’14 at 12:13 | #

    Är det samma temperatur på ugnen när det gäller de veganska? :)

  27. Anna Luntley
    Posted 30 Mar ’14 at 14:14 | #

    these look delicious – I would love to make them – just wanted ot ask is ground almond the same as almond flour or do you need something particular?
    Thanks. Ax

    • Posted 30 Mar ’14 at 14:22 | #

      Hi Anna, yes ground almonds is the same as almond flour and almond meal.Happy baking!
      /David

  28. Posted 30 Mar ’14 at 14:36 | #

    Congratulations on the book, the new apartment and that growing baby bump! What an exciting year for your family! Also, I love the look of these little cookies, the photos are beautiful.

  29. Emily
    Posted 30 Mar ’14 at 15:08 | #

    So so beautiful! Looks crazy yummy!

  30. Posted 30 Mar ’14 at 17:15 | #

    You guys are freakin amazing, if we ever go to Sweden i want to shake your hand. And congratulations on the new baby! karen

  31. Posted 30 Mar ’14 at 18:15 | #

    Both versions of these biscuits look amazing, and I love these photos, especially the one of the cookies sitting on the tin with the sifter of cocoa powder next to it. Just stunning. Many congratulations on your new additions – all three of them! Can’t wait to meet the new book. :)

  32. Ive Anderson
    Posted 30 Mar ’14 at 21:39 | #

    Yum! YUMMY!!! HMMMMM. :-D

  33. JUDY
    Posted 30 Mar ’14 at 22:13 | #

    Congratulations…on all fronts! Can’t wait to buy your next cookbook…we use your first one weekly. I thought I read your having a boy? We love watching you sweet little family grow.

  34. Posted 30 Mar ’14 at 23:25 | #

    Ohhhh these look so wonderfully decadent! And congratulations on all accounts :-)

  35. Posted 31 Mar ’14 at 04:09 | #

    Good news come in threes… I am super happy for your family + new baby-to-be. Congratulations!!! I am sure Elsa will be a great big sister. :-)
    Luise, enjoy a healthy, happy and radiant pregnancy!
    These dainty Swedish biscuits look yummy, thank you for sharing both versions.

  36. Posted 31 Mar ’14 at 04:44 | #

    These biscuits look absolutely divine! I think I’m going to try the vegan raspberry ones first. These are exciting times for you and your family – wish you all the best.

  37. Birgit
    Posted 31 Mar ’14 at 07:15 | #

    Will have to try it, looks delicious!
    It seems that the link to your healthier nutella post does not work.

  38. Posted 31 Mar ’14 at 07:39 | #

    Congratulations!!! I also happen to carry a summer baby;) But unfortunately no book is on the way;)

    These cookies look just wonderful, both versions! Can’t wait to try them!

  39. ioana
    Posted 31 Mar ’14 at 09:47 | #

    Hej!

    Kan man byta kokos mot något annat? Inte alla hemma hos mig tycker om det ;(

  40. MFRS
    Posted 31 Mar ’14 at 10:22 | #

    This may be a stupid question – but is the 1 tbsp coffee supposed to be “dry” or “wet”? I.e. before or after you add water?

  41. Posted 31 Mar ’14 at 10:57 | #

    Too many exciting things going on in your lives right now! Huge congrats on the baby and the cookbook – I’m so excited to buy a copy in the autumn as I’ve made practically every recipe from your first book :-)

  42. Posted 31 Mar ’14 at 16:41 | #

    Congratulations! I wish you all the best with your exciting new adventures! And I’m so looking forward to your next cookbook – the first one was brilliant! :)
    These biscuits look absolutely delicious as well. Beautiful photos!

  43. Posted 31 Mar ’14 at 17:05 | #

    What beautiful little bites. I love the adorable shape and pile of buttercream. So perfect for afternoon tea!

  44. Posted 31 Mar ’14 at 19:34 | #

    Beautifully photographed not to mention they look like wonderful little parcels of nutty texture combined with creamy flavor!

  45. Jen
    Posted 1 Apr ’14 at 12:35 | #

    I just discovered your site and it looks absolutely great. Unfortunately 2 of my 3 kids have a severe nut-allergy. A challenge because nuts are becoming more and more a part of healthy cooking. Is there for instance a healthy alternative for the almond flour?
    Greetings!

  46. Sarah
    Posted 1 Apr ’14 at 13:42 | #

    First of all congratulations – enjoy your beautiful spring time!
    I bought the German version “Die grüne Küche” of your book yesterday and I am really enjoying the recipes of your wonderful book! Seems as if I am a little bit old fashioned as I am still loving to have a book in my hands ;-)

  47. Danijela
    Posted 1 Apr ’14 at 16:11 | #

    Congratulations on the beautiful news:) Looking forward to your new cookbook!This recepie looks great, have to try it as soon possible. I am sure my 3 year old will be happy:)Louise, I saw the picture of you on on the instagram, and would like to ask you about your black dotted jacket, where did you get it? All the best to you:)

    • Posted 1 Apr ’14 at 18:42 | #

      Hi Danijela, thank you! The jacket is from Swedish designer Carin Wester.

  48. Posted 1 Apr ’14 at 17:57 | #

    These look absolutely divine! I bet you can’t get biscuits this good in the IKEA food section (only joking). Good luck with everything.

  49. Bianca
    Posted 2 Apr ’14 at 06:21 | #

    Sending you warm wishes and giant congratulations for the pregnancy, book and new home! Luise, you look beautiful. What a very exciting time in your lives! :)
    Thank you for another beautiful recipe.

  50. Sandra
    Posted 2 Apr ’14 at 13:39 | #

    Hej hej overthere,

    After finally visiting your blog and reading this recipe, I ran into my kitchen to start baking these delicious chokladbiskvier. But I have a problem!!! I am allergic to almonds and also to almond flour, Aaaaaarrrggghhh! Do you have a suggestion for an alternative for the almond flour????

  51. Posted 2 Apr ’14 at 16:16 | #

    Noooo! This sounds sooo good! I am gonna dream about this! I will give this recipe a try soon. If I post it on my website (which is about clean and primairily vegan food as well), I will credit you for it … so that the readers can see what these biscuits should look like, haha (I’m not such a great cook like you ;).

  52. Sophia
    Posted 2 Apr ’14 at 17:26 | #

    So I did this recipe two days ago and they tasted wonderful. For my taste I did use milk-chocolat for the toping otherwise it wouldn’t have been sweet enough as the cacaobutter was very intense. I really enjoyed it and will do another round tomorrow :). Thanks!

  53. Posted 3 Apr ’14 at 01:40 | #

    Exciting times!!! I’m thrilled for you. Glad the housing/move worked out. You’ll be settled down in no time. Here’s hoping Luise is feeling well and strong. xo

  54. Posted 3 Apr ’14 at 07:46 | #

    Congrats to the both of you! I’m really excited for you! How are you feeling, Luise?

    And lovely to see new books coming up. Yours is doing amazing in the Netherlands and it only just came out!

  55. Laura
    Posted 3 Apr ’14 at 08:55 | #

    Congratulations for the family news and the up-coming book! I ordered your “the green kitchen” book few weeks ago and it is now my favourite bedtime-morning and in between time-reading:) Everything I´ve tried out thus far have been SO good! Also,I love the way you cook and the ingredients you use. Also coming from this northern part of the world, the seasonal cooking can sometimes be challenging but with your recipes it is a lot easier. Have a great spring and I´m really looking forward of your new book! Laura

  56. Posted 4 Apr ’14 at 19:56 | #

    Is the coffee, coffee granules? or coffee liquid espresso?
    Thanks!

  57. Erin
    Posted 5 Apr ’14 at 09:07 | #

    Congratulations on your pregnancy! That’s wonderful news! I’m looking forward to cooking from your next book already.

  58. Jayme
    Posted 6 Apr ’14 at 03:21 | #

    So excited to make these but don’t have any vegan chocolate handy. I hope that my raw chocolate recipe will work as a replacement. Fingers crossed. :)

  59. Hadewych
    Posted 6 Apr ’14 at 15:22 | #

    Wow. These cookies are delicious! Just made them this weekend for my birthday. Quite a lot of work, but the result is so nice and everyone loved them! Thanks for sharing the recipe.

  60. Rosie
    Posted 6 Apr ’14 at 19:32 | #

    Looks delicious! Do you think they nc be made with custard filling?

  61. Rosie
    Posted 6 Apr ’14 at 19:59 | #

    Wondering if these yummy biscuits can be filled with custard?

  62. Posted 7 Apr ’14 at 21:26 | #

    Congratulations on the new addition :)
    I love the look of these biscuits and the fact that you made a vegan version…how lovely of you!

  63. Kirstin
    Posted 9 Apr ’14 at 09:47 | #

    I have made both versions for friends and colleagues on Monday and they turned out fantastic! (Although not exactly as pretty as yours) And I was amazed how easily they were made. I must admit I was a little afraid that they might lose the filling while being dipped into the chocolate but in fact it worked so well. Thanks for the wonderful recipes!

  64. Emmanuelle
    Posted 11 Apr ’14 at 08:44 | #

    Hi, looks very good!if you are allergic to coconut what can you use as a substitute? Thanks for sharing the good food.

    • Posted 14 Apr ’14 at 22:33 | #

      Hi Emmanuelle, you can replace the coconut with more almond flour if you are allergic.
      /David

  65. Posted 11 Apr ’14 at 19:52 | #

    Blissful!

  66. Posted 20 Apr ’14 at 01:25 | #

    Such a great recipe!
    We especially love the Vegan version.
    Gorgeous photography too.
    SD
    X

  67. Sofie
    Posted 15 Jun ’14 at 22:35 | #

    Sounds amazing, can’t wait to try it out!
    Also, have you ever thought about doing a vegan Prinsesstårta? Is there even any possibility to do it vegan?

  68. Nalan Bilgin
    Posted 25 Jun ’14 at 17:45 | #

    I’m preparing these for friends. I wonder if it is possible to freeze them overnight before serving. I’m concerned about the raw egg yolks in the mocha cream.

  69. Posted 26 Jul ’14 at 18:24 | #

    Oh so cute and mouth watering! These would make a great addition to my party ideas :)

  70. Posted 16 Sep ’14 at 16:53 | #

    I just found your blog. It looks wonderful! I am eager to try your raspberry version :)

Post a Comment

Your email is never published nor shared. Required fields are marked *

*
*

Twitter
gkstories on Twitter
9,682 people follow gkstories