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1
Line a cookie sheet with parchment paper.
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2
Grate almond paste and mix with sugar and egg whites till light and fluffy.
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3
Pipe the batter onto the parchment paper: make 30 round bases with a diameter of about 4 cm.
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4
Smooth the bases with your finger if needed.
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5
Let stand at room temperature for 30 minutes.
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6
In the meantime, preheat oven to 175 C.
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7
After the 30 minutes, bake the cookie bases in the preheated oven for 15-20 minutes.
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8
Let cool on the cookie sheet.
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9
Filling: Mix the butter with sugar and vanilla sugar till light and fluffy using an electric mixer.
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10
Add egg yolks one at the time, mixing after each addition.
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11
Dissolve instant coffee into hot water and add the coffee mixture to the butter mixture.
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12
Spread the filling on the bottom of the baked cookie bases (i. e. flip them around), making pretty, rounded heaps.
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13
Transfer the cookies into the fridge or freezer for the filling to set.
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14
The setting will take about 15 minutes in the freezer and about 30 minutes in the fridge.
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15
Frosting: melt the chocolate with the coconut butter on top of a double boiler.
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16
Dip the cookies 1-2 times in the chocolate mixture so that the frosting is covered.
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17
If you need to dip them more than once, let the chocolate set before dipping again.
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18
Chocolate biskvi will keep 6-8 days in the fridge and about 3 months in the freezer.
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19
If you want a fancier presentation, pipe the frosting on the cookie bases in decorative designs.
