For ’70s music aficionados, a trip to Stockholm is not complete without visiting Abba The Museum and the Swedish Music Hall of Fame. Inside, you’ll see and hear an extensive collection of the rock group’s memorabilia including costumes. equipment, and captured moments while Dancing Queen plays overhead.
You’ll find yourself dancing down the block to the Blue Gate, a garden café where you can dine in the lush green landscape. Inside, a long table is loaded with sandwich trays, bowls of salads, huge discs of crisp knackebrod, and a generous assortment of sweets.
The most intriguing were the plate of chokladbiskvier, a popular amped-up Swedish almond macaroon cookie. The crisp-chewy almond macaroon base is slathered with a pile of silky chocolate buttercream and covered with coat of dark chocolate. And they look so unassuming!
After the almond cookie is baked and cooled, the underside is slathered with a soft and light chocolate buttercream filling. Then the cookie top (buttercream side) is dipped into melted chocolate and uprighted to set.
These Swedish Chocolate Almond Macaroons only look fussy but they’re really simple. There’s just three components: cookie, buttercream filling, and chocolate glaze.
- 7 ounces almond paste, cut into very small pices
- 1 large egg white
- 1/4 cup granulated sugar
- 1/2 cup/1 stick/4 ounces butter, softened
- scant 1/4 teaspoon salt if using unsalted butter
- 3 Tablespoons cocoa powder
- 1/2 – 3/4 cup powdered sugar
- 1/4 teaspoon vanilla extract
- milk or light cream
- 4-6 ounces dark or semi-sweet chocolate chips or small chunks
- 2 Tablespoons butter (salted or unsalted), softened
- Make macaroons: in a medium bowl using a hand mixer, beat almond paste with egg white until mixture is combined and no lumps remain. Cover bowl with plastic wrap and refrigerate for at least 30 minutes and up to 2 hours.
- Preheat oven to 350º F. When ready to bake, line a baking sheet with parchment paper or a silicone liner. Roll cookie mixture into small balls (12-18 cookies) or use a small scoop to shape, place balls onto prepared bake sheet about 2 inches apart. Flatten the cookies with the bottom of a drinking glass dipped in granulated sugar. Place baking sheet on middle rack in oven and bake until cookies are golden brown, about 17-20 minutes. Remove baking sheet from oven, and cool baked cookies on sheet for 5 minutes before transferring to cooling racks.
- Make filling: in a medium bowl using a hand mixer, cream softened butter (add salt if using unsalted butter) and then add cocoa powder, powdered sugar, and vanilla extract; beat until light and fluffy. The filling consistency should be spreadable yet able to retain its shape. If the mixture is too soft, add more powdered sugar a tablespoon at a time, beating after each addition. If the filling is too thick, thin with milk or light cream adding a 1/4 teaspoon at a time.
- With an offset spatula or butter knife, mound filling on to the underside of the macaroon and smooth filling as much as possible (see photo above). Set filled cookies on a flat tray or plate and freeze until filling is stiff, about 15 minutes, before glazing.
- Make chocolate glaze: in a small bowl, combined chocolate chips and softened butter; no need to stir yet. Melt mixture in a microwave oven on high (high in a 1,000 watt microwave oven) for 45 seconds. Stir to combine and if not all of the chocolate is melted, continue to heat in 10 second intervals. Mixture should be shiny and thin to easily coat. If mixture is too thick, add more softened butter a little at a time and reheat if necessary.
- Glaze cookies and finish: lay out a sheet of waxed paper to put the glazed cookies on. Cool glaze slightly, remove cookies from freezer and dunk cookies, filling side down into the glaze to coat. Try to cover the entire filling with glaze using a spoon to fill in the nooks and crannies if necessary. Set cookie glaze side up onto the waxed paper to set glaze.
Makes 12-18 cookies. Keeps for 2 days in an airtight container in a cool environment. Use waxed paper to separate layers.