CHOCOLATE BISKVI

Steps:

• Line a cookie sheet with parchment paper.
• Grate almond paste and mix with sugar and egg whites till light and fluffy.
• Pipe the batter onto the parchment paper: make 30 round bases with a diameter of about 4 cm.
• Smooth the bases with your finger if needed.
• Let stand at room temperature for 30 minutes.
• In the meantime, preheat oven to 175 C.
• After the 30 minutes, bake the cookie bases in the preheated oven for 15-20 minutes.
• Let cool on the cookie sheet.
• Filling: Mix the butter with sugar and vanilla sugar till light and fluffy using an electric mixer.
• Add egg yolks one at the time, mixing after each addition.
• Dissolve instant coffee into hot water and add the coffee mixture to the butter mixture.
• Spread the filling on the bottom of the baked cookie bases (i. e. flip them around), making pretty, rounded heaps.
• Transfer the cookies into the fridge or freezer for the filling to set.
• The setting will take about 15 minutes in the freezer and about 30 minutes in the fridge.
• Frosting: melt the chocolate with the coconut butter on top of a double boiler.
• Dip the cookies 1-2 times in the chocolate mixture so that the frosting is covered.
• If you need to dip them more than once, let the chocolate set before dipping again.
• Chocolate biskvi will keep 6-8 days in the fridge and about 3 months in the freezer.
• If you want a fancier presentation, pipe the frosting on the cookie bases in decorative designs.