For my birthday my grandmother made me my favourite pastries.
The butterflies are called Struvor and are made of a batter similar to the one you make for pancakes. You fry them in oil so you’ll need a special iron to get the shape. Traditionally they are only made for Christmas but my birthday got approved as valid exception!
Even though Marta Stewart isn’t my favourite I found a video of her making Struvor, or as she calls them – Rosettes – here!
My second favourite is this type of chocolate biscuits called Biskvier. The base is made up of almond paste, sugar and egg whites and is perfectly accompanied with a chocolate buttercream. I’ve asked my grandma for her recipe but in the meantime I think you should try this one: (Recipe from here. A great blog if you want to learn more about the Swedish kitchen!)
200 g almonds
200 g powdered sugar (confectioner’s sugar)
2 egg whites
100 g unsalted butter, softened
90 g powdered sugar (confectioner’s sugar)
1 egg yolk
2 tbsp cocoa powder
100 g dark chocolate
Blanch and peel the almonds. Let it dry, and grind it finely in an almond mill. Mix with the powdered sugar to a grainy mass. Beat the eggwhites (just a little) and mix them with the almonds and sugar to form a smooth paste. Spoon rounded dollops of paste onto baking sheets lined with baking paper. (Use a piping bag if you want them to look neater.)
Bake the cookies at 200°C for about 10 minutes. They should just color slightly. Remove from the oven. Carefully slide the baking paper off the baking sheets, and run cool water over the sheets to cool them down. Place the paper, with the cookies, back on the sheets, and let them cool. They should peel off easily.
Beat all the ingredients for the buttercream until smooth, and then spread this liberally on the completely cool cookies. Spread it on the bottom of the cookie, which is now the new top. Place the cookies in the fridge or even in the freezer for a while, as this makes them much easier to dip in chocolate.
Melt the chocolate and temper it if you want to. Dip the buttercream quickly. This is easiest if you have the chocolate in a small, deep bowl. Set them on a plate to firm up.