Baking gluten-free chocolate biscuits
Chicory day? Whip up these vanishingly good chocolate biscuits! The recipe comes from Kea Bageri, where everything is baked without gluten.
Kea Bageri in Stockholm wants it to be easy to eat gluten-free, so they bake both bread and sweets completely without gluten.
- "Why should you only buy a pastry for someone who doesn't eat gluten when you can just as easily buy a cake for all the guests at the party?" says Madeleine Olsson, who works with Kea Bageri says Madeleine Olsson, who together with her brother Rikard Surting has owned the bakery since 2013.
Here Madeleine Olsson offers a recipe for chocolate biscuits that are perfect for coffee or just when you are craving something sweet and delicious!
Chocolate biscuits
Chocolate biscuits feel luxurious to eat but are not difficult to make. Photo: Studio Emma
You need:
(about 15-20 depending on how big you make them)
Base:
- 250 g almond paste
- 125 g sugar
- 60 g egg whites
Proceed as follows:
1. Mix the almond paste and sugar and dissolve the egg whites in the mixture until smooth.
2. Fill a piping bag and pipe bottoms in the desired size on a baking sheet lined with paper.
3. Bake at about 175 degrees until golden brown.
4. Place in a cool place.
Cream
- 80 g egg whites
- 120 g sugar
- a little salt
- vanilla
- 150 g melted dark chocolate + about 100 g to cover the biscuits with
- 250 g room temperature butter
Follow these steps:
1. Whisk the whites, sugar and salt in a bowl over a water bath until the sugar is melted.
2. Remove the bowl from the heat and whisk until the batter is cold and fluffy.
3. Add the butter, a little at a time.
4. Melt the chocolate and pour it in a little at a time. Whisk gently to bring the cream together.
5. Pipe the cream onto the cold bases. Then let the cream cool before covering the biscuits with dark chocolate.
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