Swedish biskvier are one of the most beloved cookies here in Sweden, and I guarantee you’ll see more variations of this classic treat on my blog. This is the simplest and perhaps the most popular version, the kind you’ll find in cafés and patisseries all across Sweden. We even have them in mini sizes! But today, we’re focusing on 14 café-sized buttercream-filled Swedish biskvier, perfect for an indulgent coffee break or a special dessert.
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Ingredients You’ll Need
- Almond paste
- Sugar
- Egg whites
- Butter
- Powdered sugar
- Vanilla sugar
- Cocoa powder
- Hot water
- Dark chocolate
- Oil
Equipment You’ll Need
- Baking trays
- Parchment paper
- Piping bag
- Round piping tip (optional)
- Electric mixer
- Mixing bowls
- Spoon
- Double boiler or microwave
Instructions
Bases:
- Preheat your oven to 175°C (350°F) and line one or two baking trays with parchment paper.
- In a mixer, combine the almond paste and sugar until the sugar is well distributed. Gradually add the egg whites, mixing until you achieve a smooth but firm consistency.
- Fill a piping bag with the almond mixture and pipe 14 evenly sized circles onto the prepared trays.
- Bake for 10-12 minutes, until the bases are golden brown. Let them cool on the tray.
Buttercream:
- Whip the butter in a large bowl until light and fluffy.
- Sift the cocoa powder and powdered sugar together, then gradually add to the butter, whipping until smooth.
- Add the vanilla sugar, and slowly mix in the hot water until the buttercream reaches your desired consistency.
Assembly:
- Using a spoon, spread the buttercream onto each almond base, shaping it into a rounded mound or a peak.
- Chill the buttercream-topped biskvier in the fridge for about 30 minutes.
Chocolate Coating:
- Melt the dark chocolate in a double boiler or microwave and stir in the oil for a smooth consistency.
- Dip each biskvi into the melted chocolate, covering the buttercream entirely. Let any excess drip off.
- Place the biskvier on parchment paper and allow the chocolate to set in the fridge.
Gluten-Free and Dairy-Free Options
These Swedish biskvier are naturally gluten-free, making them suitable for those with gluten sensitivities. If you need to make them lactose-free as well, you can easily substitute:
- Butter: Use a dairy-free alternative like margarine or coconut oil.
- Chocolate Coating: Opt for dairy-free dark chocolate.
With these simple adjustments, you can enjoy these delicious 14 café-sized buttercream-filled Swedish biskvier without compromising on taste or dietary needs.
How to Store
To keep your 14 café-sized buttercream-filled Swedish biskvier fresh, store them in an airtight container in the refrigerator for up to one week. They also freeze well—just wrap them individually and thaw at room temperature when you’re ready to enjoy them.
Café-Sized Buttercream-Filled Swedish Biskvier
Equipment
- Baking trays
- Parchment paper
- Piping Bag
- Round piping tip (optional)
- Electric Mixer
- Mixing Bowls
- Spoon
- Double boiler or microwave
Ingredients
For the bases:
- 400 g almond paste
- 180 g granulated sugar
- 100 g egg whites
For the buttercream:
- 350 butter
- 400 powdered sugar
- 15 vanilla sugar
- 75 cocoa powder (unsweetened)
- 30-45 hot water (adjust as needed)
For the chocolate coating:
- 200 g dark chocolate (or milk chocolate)
- 1-2 tbsp oil (vegetable oil or coconut oil)
Instructions
Bases:
- Prepare the baking trays: Line one or two baking trays with parchment paper. Make sure the paper is smooth and flat to ensure even bases.
- Prepare the piping bag: Fill a piping bag with the almond paste mixture. Use a round piping tip, or cut a small hole at the tip of the bag.
- Pipe the bases: Pipe 14 evenly sized round bases onto the parchment paper, ensuring there’s enough space between each base for even baking.
- Bake: Preheat the oven to 175°C (350°F) and bake the bases for about 10-12 minutes, or until golden brown and set. Keep an eye on them to avoid over-browning.
- Cool: Allow the bases to cool completely on the tray before adding the buttercream.
Buttercream:
- Whip the butter: Using an electric mixer, beat the butter until it’s light and fluffy.
- Mix cocoa and powdered sugar: In a separate bowl, sift together the cocoa powder and powdered sugar. Gradually add the mixture to the whipped butter, beating until smooth.
- Add vanilla sugar: Stir in the vanilla sugar and continue to beat until the buttercream is creamy.
- Adjust consistency: Gradually add hot water, a little at a time, to achieve your desired buttercream consistency. Mix well after each addition.
Assembly:
- Apply the buttercream: Use a spoon to spread the buttercream onto each almond base, shaping it into either a rounded mound or a pointed peak, depending on your preference.
- Chill the biskvier: Place the buttercream-topped biskvier in the fridge and let them firm up.
Chocolate coating:
- Melt the chocolate: Melt the chocolate in a double boiler or microwave. Stir in the oil until the chocolate is smooth and glossy.
- Dip the biskvier: Dip each biskvi into the melted chocolate, covering the buttercream entirely. Let any excess chocolate drip off.
- Chill again: Place the dipped biskvier on parchment paper and allow the chocolate to set in the refrigerator.
