- 1 cup (142g) whole almonds, blanched
- 1 cup + 3 Tbsp (135g) confectioners’ sugar, sifted
- 2 large egg whites, room temperature
- ¼ tsp almond extract
- 7 Tbsp (100g) unsalted butter, room temperature
- 11 Tbsp (165g) Broma Dark Chocolate Almond Spread
- 6 ¾ Tbsp (48g) confectioners’ sugar
- 1 pasteurized egg yolk*
Dipping & Decoration:
- 7 ounces (200g) dark chocolate, chopped
- 3 tsp coconut oil, warmed
- flaky sea salt, optional
*If you cannot find pasteurized eggs, you can pasteurize eggs in the microwave.
- Heat oven to 350°F. Line baking sheet with parchment paper.
- Place almonds and ½ cup (57g) of confectioners’ sugar into the bowl of a food processor. Blitz until finely ground, stopping as necessary to scrape down sides of the bowl. Make sure you don’t overprocess.
- Add the remaining ½ cup + 3 tablespoons of confectioners’ sugar (78g) and pulse until thoroughly mixed.
- Add egg whites and almond extract, processing until you have a smooth consistency.
- Using a round tip, pipe 20 2-inch circles on parchment-lined baking sheet. If necessary, tap baking sheet on counter a few times to level out.
- Bake 12–17 minutes or until lightly golden.
- Transfer macaroon bases to a wire rack and allow to cool completely.
- In the meantime, make the buttercream. In the bowl of a stand mixer fitted with paddle attachment, mix all buttercream ingredients until light and fluffy.
- Once the macaroon bases are totally cool, flip them over so the lightly browned bottoms are facing up. Using a round tip, pipe buttercream into a wee mound on top of base.
- Then, using a spoon, shape buttercream into a smooth and pointy mound, sorta like the end of a football but more squat. (This video from Camilla Hamid shows the buttercream piping and smoothing process much more clearly than we could ever explain in words!)
NOTE: If you’re having difficulty shaping the buttercream, it’s probably too warm. Put chokladbiskvier in fridge for 10–15 minutes, then try again.
- Once all of the buttercream has been shaped, place nekkid chokladbiskvier onto a plate or baking sheet, then freeze for 15–20 minutes.
- While chokladbiskvier are chillin’, it’s time to make the dipping chocolate. In a heatproof bowl, melt chocolate in microwave in 30-second increments until it’s mostly melted. Add coconut oil, mixing to combine and melt the rest of the chocolate. Mixture needs to cool down some but remain pourable.
- Take chokladbiskvier out of freezer. Line a baking sheet with wax paper.
- Carefully poke a paring knife straight into the centre of the macaroon base just a tiny bit. Dip into melted chocolate, covering buttercream but not the macaroon base. Allow excess chocolate to drip off, then invert biskvi and place on lined baking sheet. (Camilla Hamid’s video also concisely shows how to dip the biskvier.) Sprinkle the top with a few flakes of sea salt, if you like.
- Once all chokladbiskvier have been dipped, put them in the fridge for 15 minutes for coating to harden.
- Serve immediately or store in refrigerator with layers separated by wax paper.
Did you try this recipe? Tag @fikabrodbox or #fikabrödbox!