Finally Friyay! I woke up feeling so tired today. We celebrated a birthday yesterday at a local pub and then ended the night with birthday-cake and coffee. And that coffee, it never bothers me to drink coffee late, its just something you get used to when working late nights in a kitchen. But, this was probably the strongest coffee I have ever had, it felt like syrup. I diluted it with both water and milk but still ended up being bright awake, feeling like the Duracell rabbit until two in the morning. So, it’s probably going to be a long day today.
Enough complaining and lets get down to the point. You need to make these! Biskvier, or I think they are called macaroons in proper English. They not only contain your daily fix with chocolate, contain one of your five a day (if you eat like five of them, just saying) they also look pretty darn cute.
They take a while to make, not in effective time but every part needs to cool down before moving on. So they are a perfect Sunday-project, you will feel you have created something but there is plenty of time to chill out in between.
For me, the key is to keep them small. You can eat more of them and otherwise the filling takes over and the balance between the bottom layer, the filling and the chocolate feels wrong. This is a small batch, probably makes 12-15 but just double it if you want to make more of them, and you will.
If you can’t buy the almond paste in store that I have used here you can either make it yourself (recipe at the bottom of the page) or substitute it with marzipan but then it will be a lot sweeter.
You will need this;
150 g almond paste (see recipe down below or substitute with marzipan but it will be sweeter)
1 egg white
100 g raspberries
3 tbs cream
1 tbs honey
100 g milk chocolate
80 g dark chocolate
150 g dark chocolate, 70 %
Preheat the oven to 175 degrees.
Grate the almond paste and mix in the egg white, make sure that there are no lumps in the mixture. Pipe small cookies, roughly equal in size onto a baking tray lined with baking paper. Bake for around 12-14 minutes until they still are soft but starts to go golden on the edges. Take them out of the oven and make sure to lift of the baking paper from the tray, putting it on a cold surface before the cookies have started to cool down. This to prevent overbaking of the bottoms.
Finely chop the milk- and dark-chocolate and place it in a heat-proof bowl.
In a pan – add raspberries, cream and honey and heat it up to a boil. Mix or whisk into a purée and pour it over the chocolate (if you prefer the mixture to be smooth run it through a sieve first). Set aside for 5 min before stirring it together and then placing it in the fridge or freezer to set up.
Take one bottom and with a teaspoon form a small ”hill” on top with the filling. Continue the same procedure with all of the cakes and then put them in the freezer for 15 min to make it easer to cover with chocolate.
Melt the chocolate in the microwave or over a bain marie, carefully dip each cake into the chocolate to cover all of the filling and sprinkle the top with sprinkles. Allow the chocolate to set up in the fridge before serving.
200 g almonds (without skin)
3 bitter almonds (optional)
150 g icing sugar
1 egg white
Mix the almonds into a fine crumb in a food-processor. Add in the icing sugar and egg white and combine into a smooth paste. If the paste is really moist – add in more icing sugar or if it gets really dry add in a couple of drops ice water. Cover with clingfilm and store in the fridge for up to a couple of weeks.