I started out the countdown this year with a concept in mind: to take on traditional holiday cookies from around the world. But at one point during my research, I got a bit sidetracked. None of the cookies stood out for me. Yes, they’re traditional and they have a cultural and historical background, but I just wasn’t convinced with them.
Until I came across these Swedish cookies. They might not be one of their “holiday” cookies, but they have chocolate coned on top of a soft coconut biscuit.
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.
So enough chit-chatting. Here’s the recipe.
12 Days of Baking ’15:
Day 1: Classic Madeleine
Day 2: Cranberry Orange Pistachio Shortbread Cookies
Day 3: Chocolate Cut-out Cookies
Day 4: Fresh Cranberry Jam
Day 5: No-Bake Apricot Coconut Bites
Day 6: N0-Bake Tiramisu Bites
Swedish Chocolate & Mocha Biscuits
Makes 16 small biscuits
For the Biscuit:
- 2 egg whites
- 4 tbsp maple syrup or honey
- 100 g almond flour
- 50 g desiccated coconut, unsweetened
- 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 dark quality chocolate for coating
- For the Biscuits: Preheat the oven to 180°C and line a baking sheet with baking paper. Beat egg whites and maple syrup vigorously in a medium size bowl for about a minute till stiff peaks form. Add almond flour and desiccated coconut and fold until well combined. Shape into small balls using two spoons to scoop them out. Place them on the baking paper and flatten them out a bit. Bake for about 8-10 minutes and then leave to cool completely. Meanwhile prepare the mocha buttercream.
- For the Buttercream: 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. 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.
- To Assemble: 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. Leave to cool for about 15 minutes in the fridge. Chop the chocolate and melt it in the microwave or over a double boiler. 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.
- These biscuits can be served immediately, kept in the fridge for a few days or frozen and saved.
Bon Appetit 🙂