Biskvier are such a Swedish classic. You’ll find them in almost all cafés and bakeries, though it’s not as common that you’ll find white chocolate biskvier. The most common is a milk or dark chocolate coated cookie with chocolate buttercream.
You might know them as Sarah Bernhart cookies. The base is a slightly chewy almond cookie, which is then topped with a dome of buttercream and dipped in chocolate.
A lot of Swedes would probably consider biskvier a kind of boring cookie, perhaps not your first choice at a bakery full of glistening sweets. But I think they’re fun to make and I like playing around with the flavors of them – like putting a little bit of cardamom in the almond cookie on these, and passion fruit in the buttercream filling.
These white chocolate passion fruit biskvier are hands down the best biskvier I have ever made! I guarantee you’ll want another one as soon as you finish that last bite.
White Chocolate Passion Fruit Biskvier
Makes about 32 cookies
For the cookies
500 grams of almond paste (mandelmassa), chilled
1/2 dl (4 Tbsp) powdered sugar
1 teaspoon baking powder
4 Tablespoons corn starch
1/2 teaspoon ground cardamom
3 Tablespoons plant based milk
For the buttercream filling
260 grams vegan butter, softened
3 dl (1 cup + 4 Tablespoons) powdered sugar
3-4 passion fruits
2-3 Tablespoons lemon juice
100 grams vegan white chocolate, melted
200 grams vegan white chocolate
- Line a baking tray with parchment paper and set the oven to 150 C / 300 F.
- Add the powdered sugar, baking powder, and corn starch to a bowl and mix to combine.
- Grate the chilled almond paste and add it to the dry ingredients along with the plant milk and whisk with an electric beater until combined.
- Roll the dough into ping pong sized balls (it will be very sticky) and place on the baking tray, leaving plenty of space between them so you can flatten them out to about 5 mm thick. I place a piece of parchment paper on top of a ball and then use the base of a glass to flatten them.
- Bake the cookies in the oven for 18-20 minutes until lightly golden along the edges.
- Allow to cool completely on a wire wrack while you mix the buttercream filling.
- Press the passion fruit through a sieve to remove the seeds. Then whip it together with the sofened butter, powdered sugar, and lemon to a smooth consistency.
- Slowly melt the white chocolate and allow to cool slightly. Then pour it into the buttercream mix while whipping.
- Transfer the buttercream to a piping bag and pipe a small mound on the bottom side of each almond cookie base. Use a pastry knife to form the mound, working from the centre peak out to the edges of the cookie.
- Place the cookies in the fridge or freezer to firm up for at least 30 minutes. You want the buttercream topped cookies to be very cold or frozen when you dip them in the chocolate coating to avoid a melting buttercream mess.
- Melt the white chocolate for the coating and allow it to cool slightly. Then, carefully dip each top of he cookie (the buttercream part) into the melted chocolate to cover the buttercream.
- Place back on the tray and then into the fridge to allow the chocolate coating to set.
- Store in an airtight container in the fridge for a week or in the freezer for up to a month.