Fwd: [DiversiTea] Chocolate Pastry Biscuits

[Guest guest]

Holiday recipe!

Jo

 

 

CHOCOLATE PASTRY BISCUITS

Chokladbiskvier

 

These luscious little things are excellent as a finish for a festive meal.

However, if you think that it seems too much work in one day, you can split

it up and bake the almond bottom layers first and do the filling and glazing

the next day. They are a real hit in the bakeries in Sweden and have been

for the last 40 - 50 years, I think (I haven't been around all that time

....!) :oD

 

Makes approx 30 " cookies "

 

Almond bottom layers:

9 oz almonds

9 oz powdered sugar

2 egg whites

 

Filling:

3 1/2 oz butter or margarine

1 3/4 oz powdered sugar

1 egg yolk

2 tbs cocoa powder

2 tsp strong coffee

 

Glazing:

3 1/2 oz dark chocolate

 

Scald, peel, and grind the almonds. Mix almonds and powdered sugar. Beat the

egg whites stiff and gently fold them into the almond-sugar mixture. Drop

out the batter on a baking plate dressed with baking paper. Bake at 350F for

about 15 minutes or until the layers are light brown. Allow to cool slightly

before moving them from the plate to a rack to cool completely.

 

Make the filling: Stir fat and powdered sugar really fluffy. Add the egg

yolk while stirring vigorously. Add cocoa powder and coffee and stir until

smooth. Distribute the filling on the bottom layers.

 

Melt the chocolate over a waterbath and quickly spread it over the filling

using a small brush. Leave the cookies on the rack while glazing them and

let them remain there until the chocolate has set completely. Enjoy!

 

These bottom layers can be kept in the freezer for 3 - 4 months. Fill and

glaze them before serving.

 

Bella