Biskvi are a popular cookie from Sweden that I fell in love with while studying abroad there. With an almond macaroon base, chocolate buttercream filling and a chocolaty shell, they are magnificently sinful. This recipe is a mixture of several recipes that my friend and I have found that best imitates the biskvi found in Sweden .
<br />Note: The amount of buttercream can be adjusted, depending on how thick of a filling is desired. The recipe below is for a heaping amount of filling.
<br />Also the key to getting the chocolate to set is using couverture (pre-tempered) chocolate. I found 61% cacao to be perfect, but this can vary depending on preference.
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<br />The buttercream recipe is adapted by SmittenKitchen.com and the macaroon is adapted from an Odense almond paste recipe.

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