Biskvi is a well-loved Swedish sweet treat that actually has its beginnings in French baking traditions. It’s a small, round dessert with a base made of crunchy almonds and sugar. This base gets topped with a layer of buttercream, usually chocolate-flavored, though other varieties exist. The whole thing is then finished off with a smooth coating of chocolate, creating a delightful contrast in textures.
Simpler versions exist as well, such as the almond biskvi, which comes without filling and is typically served with soup or ice cream. An interesting twist on the traditional biskvi is the Sarah Bernhardt biskvi, named after the famous French actress. This variant is particularly luxurious, featuring a filling of rich chocolate truffle instead of the usual buttercream.
In Sweden, the biskvi is much more than just a cookie; it’s an integral part of the daily routine, especially during the cherished coffee breaks known as fika, a time when friends and family gather to relax and chat over coffee and sweets.
The French roots of the biskvi add an extra layer of interest to this beloved Swedish classic. The term ‘biskvi’ itself is derived from the French word ‘biscuit’, pointing to its origins as a European confection. Despite these French beginnings, the biskvi has been wholeheartedly adopted and adapted by Swedish culture, becoming a staple in its own right.
Whether you’re discovering biskvi for the first time or it’s a long-standing favorite, this pastry represents a perfect marriage of simple, quality ingredients. It’s not overly complex, but wonderfully satisfying, combining crunchy, creamy, and chocolatey elements seamlessly. It stands as a testament to the beauty of culinary exchange and adaptation, bringing a taste of France into the heart of Swedish baking and culture.