Scrumptious chocolate biscuits - Läckra chokladbiskvier (not tested)

SCRUMPTIOUS CHOCOLATE BISCUITS (not tested)
Läckra chokladbiskvier

Bake your own chocolate biscuits with almond layers and a filling that you can flavour with any liqueur of your choice. Then dip them in melted chocolate. Gluten-free goodies!

Makes approx 25 biscuits

Layers:

Approx 2½ egg whites
8 oz almond paste

Filling:

1/3 cup heavy cream
2 tablespoons butter or margarine
6 oz good-quality dark chocolate
½ to 1 tablespoon coffee liqueur or citrus liqueur
(optional, can be omitted)

Chocolate:

8 oz dark chocolate
1 tablespoon coconut butter

Beat the egg whites until stiff. Grate the almond paste and fold into the egg whites. Divide the batter in dabs on a baking paper-lined baking plate and bake at 350F for about 10 minutes. Allow to cool.

Bring cream and butter to a boil, remove from heat and stir in the chopped chocolate. Stir gently until all chocolate has melted and turned glossy. Stir in the alcohol and let cool to “piping consistency”. First let the chocolate mixture cool, then pour it in a piping bag, preferably plastic, and let the chocolate set in there. Pipe little tips on the under-side of the cakes or spread it on top and shape to little tips. (I really don’t understand what they mean by this but I have never made this recipe. You can look at the picture and see for yourselves.) Store cold.

Melt the dark chocolate according to package instructions. Add the coconut butter and stir until the chocolate is smooth. Dip the cold cakes so that the filling is covered and drain on baking paper.

Enjoy!

Bella