A gently crisp and chewy almond and walnut biscuit sits beneath a whole toasted walnut and a velvety peak of coffee German buttercream, all cloaked in a glossy shell of rich dark chocolate and sprinkled with ground walnuts.
I shared my first recipe for these beloved Swedish treats a little over a year ago–a blueberry version–but this iteration leans into the deeply comforting and classic pairing of coffee and walnut. Where my previous blueberry version celebrated bright, fruity notes against sweet white chocolate, this combination brings a sophisticated, bittersweet depth. With the introduction of ground walnuts into the traditional almond meringue base, the biscuit takes on an even richer, nuttier crumb that pairs beautifully with the velvety smoothness of the coffee-infused German buttercream, which sits hiding a whole toasted walnut to bring a satisfying crunch. Dipped in dark chocolate to balance the sweetness, with some sprinkled with ground walnut for an extra infusion of nuttiness, these decadent little mounds are intensely moreish, and feel like the ultimate companion to a hot cup of coffee. They are also naturally gluten-free, making them a wonderfully inclusive treat to share.
Note: I did a variety of finishings on the biscuits, with some sprinkled with ground walnuts, some coated in ground walnuts, and some finished with a drizzle of melted chocolate. The recipe and ingredient quantities reflects this.
If you have leftover chocolate, I recommend allowing it to set in the fridge and then using it in a cookie recipe, of which I have many!
Comments
Nothing yet. Say the first thing.
Sign in to join the conversation.