Classic Swedish Chokladbiskvier - Incredibly tasty with my afternoon coffee

Classic Swedish Chokladbiskvier are a beloved treat with a rich history in Swedish cafés and bakeries, and they offer a mouthwatering blend of textures and flavors: chewy almond cookie, creamy chocolate buttercream, and a crisp dark chocolate shell. Below is a US-measurement step-by-step guide to making them at home.

History and Taste

Chokladbiskvier originated in Sweden, but their roots trace back to European—specifically French—baking traditions, with the name "biskvi" coming from the French word "biscuit". The pastry is a Swedish adaptation that combines a chewy almond base, chocolate buttercream, and a crisp chocolate coating. While the exact date of their invention is unknown, chokladbiskvier have been a staple in Swedish bakeries and cafés for at least several decades and are a cherished part of Swedish fika culture—a tradition centered on coffee breaks and socializing with sweets.

The classic biskvi format has evolved and been embraced in Sweden, becoming known for its simple, high-quality ingredients and satisfying textures. Sweden's own version is famous for creative buttercream variations and decorative touches, but the classic chocolate buttercream remains the most popular. Over time, chokladbiskvier have become symbols of Swedish baking ingenuity, blending continental influences with national tastes.

Classic Swedish Chokladbiskvier Recipe (US Measurements)

Ingredients

Almond Cookie Bases

  • 2 cups blanched almond flour
  • 2 cups powdered sugar
  • 4 large egg whites

Chocolate Buttercream

  • 1 cup granulated sugar (divided in half)
  • ¼ cup water
  • 3 large egg whites
  • 2 sticks unsalted butter (room temperature, 1 cup)
  • 4 oz dark chocolate (about ¾ cup chips or 1 bar, 70%-80% cacao), melted
  • Pinch salt

Chocolate Shell

  • 10–12 oz dark chocolate (70–80% cacao), for dipping

Step-by-Step Instructions

Almond Cookie Bases

  1. Preheat oven to 375°F and line two baking sheets with parchment paper.
  2. In a bowl, combine almond flour and powdered sugar. Mix in egg whites until completely smooth.
  3. Using a small scoop or spoons, drop small rounds (about 1 tablespoon each) onto the baking trays, leaving space for spreading.
  4. Smooth edges with damp fingers if needed.
  5. Bake 15–20 minutes, until golden brown. Cool on wire racks.

Chocolate Buttercream

  1. In a saucepan, combine half the granulated sugar (½ cup) and ¼ cup water. Heat until dissolved, then boil to 230°F (use a thermometer).
  2. While syrup cooks, beat egg whites until frothy. Gradually add the other half of the sugar (½ cup), and beat to stiff peaks.
  3. Once syrup is at temperature, slowly pour into whipped egg whites while continuing to beat.
  4. Continue beating until the bowl is room temperature.
  5. Add butter, one tablespoon at a time, until the mixture is smooth.
  6. Add melted chocolate and a pinch of salt. Beat until combined.

Assembly

  1. Turn cooled cookies upside down. Pipe or mound buttercream onto the flat underside, shaping into a dome or cone.
  2. Refrigerate at least 1 hour until firm.
  3. Melt chocolate for dipping (microwave or double boiler).
  4. Dip buttercream-topped cookies into melted chocolate, letting excess drip off.
  5. Place on a rack or parchment to set. Chill to harden the chocolate.


Tips

  • Use high-quality chocolate for the best flavor.
  • Store leftover chokladbiskvier in the fridge or freeze for later—they're delicious eaten slightly chilled.
  • For variations, add espresso to the buttercream, or top dipped cookies with sprinkles or crushed nuts before the chocolate hardens.

Chokladbiskvier are a showstopper at Swedish fika and perfect for special occasions or cozy afternoons.

 

Chokladbiskvier with Espresso Buttercream

Ingredients

Almond Cookie Base:

  • 2 large egg whites
  • 4 tablespoons maple syrup or honey
  • 3/4 cup (100 g) almond flour
  • 1/2 cup (50 g) unsweetened shredded coconut (optional for texture)

Espresso (Mocha) Buttercream:

  • 1 stick (100 g) unsalted butter, room temperature
  • 2 egg yolks
  • 3 tablespoons maple syrup or honey (or 1/2 cup powdered sugar)
  • 1 tablespoon strong espresso or coffee
  • 1/4 cup (4 tablespoons) cocoa powder

Chocolate Shell:

  • 5 oz (150 g) dark chocolate, chopped

Instructions

Make Cookie Bases

  1. Preheat oven to 360°F (180°C) and line a baking sheet with parchment.
  2. Whisk egg whites and sweetener vigorously in a bowl for 1 minute.
  3. Stir in almond flour and coconut, mixing thoroughly.
  4. Shape loose balls (about half a golf ball in size); flatten to 2-inch discs.
  5. Bake for 8–10 minutes until lightly golden. Cool completely.

Espresso Buttercream

  1. Whisk egg yolks in a bowl until frothy.
  2. Gradually add butter in small lumps, sweetener, and espresso, whisking continuously.
  3. Sift cocoa into the buttercream and whisk until smooth.
  4. Chill until firm if needed.

Assemble Biskvier

  1. Turn cooled cookies upside-down. Place 2 teaspoons of buttercream on the base and shape into a cone or mound.
  2. Refrigerate for 15 minutes to firm up.

Chocolate Coating

  1. Melt dark chocolate in a double boiler or microwave; let cool slightly.
  2. Dip the buttercream-topped cookies into the chocolate, letting excess drip off.
  3. Place on parchment and let chocolate harden.

Serving Tips

Enjoy chilled or at room temperature for creamy, chewy, and chocolaty almond cookies with a deep coffee kick. Store in fridge or freezer for up to a week.

Espresso filling gives the chokladbiskvier an intense, grown-up mocha flavor that pairs perfectly with the classic almond base and chocolate shell.

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