I don’t smoke, but I will not say ‘NO’ to a piece of Swedish Chocolate Cigar with coffee after every meal; or for a snack! (I know, sorry, that was a pathetic attempt 🙂 ).
These treats are not just sold in coffee shops or bakeries in Sweden, you will often find them in candy stores as well (we call them ‘godis’ in Swedish). I guess because, even if it is certainly a biscuit, it is still dipped in melted chocolate – hence, qualifying as a chocolate treat.
Milk chocolate is normally used for dipping these cigars. Personally though, I prefer to use dark chocolate, to balance the sweetness of the biscuit.
I guess if I will be asked to compare it with other biscuits, I would say that this is the Swedes’ version of ‘biscotti’. I know, I know, technically, chocolate cigars are not cooked twice, but it just reminds me so much of ‘biscotti’ – a softer version. 🙂
In this recipe, I also use a bit less sugar than usual, so if you prefer your biscuits to be sweet, add a bit more.
Hazelnut flour is mainly used for the biscuit, and mixed with all-purpose flour.
I have yet to try the recipe with almond flour; I reckon it should work, but the flavor and texture might drastically change. Hazelnut feels and tastes nuttier to me than almond – or is it just me?
One thing to highlight when you make this recipe: once you have dipped the biscuits in the melted chocolate and you are about to put them in the refrigerator to chill, make sure that you place the cigars on a rack or on top of a waxed paper.
I placed them on a plate the first time I made them, and I had to wait for the chocolate (and the plate) to be on room temperature, before I managed to get the cigars out for serving.
The ones that I have tried to remove (by force), ended up in two pieces. (Yep, brilliant idea, eh? 😉 )
FOR MORE COOKIE IDEAS, CHECK OUT MY COOKIES COLLECTION!
WANT MORE SWEDISH RECIPES? CHECK OUT Swedish Snack Recipes!
OR IF YOU’RE LOOKING FOR MORE SNACK RECIPES, YOU MIGHT LIKE THESE POSTS –
- German Apple Fritters (Apfelküchle)
- Italian Cream Filled Pastry (Pasticciotto)
- Gorgonzola, Figs & Walnut Triangles
- 80 grams unsalted butter, room temperature
- 40 grams sugar
- 60 grams hazelnut flour
- 90 grams all-purpose flour
- 2 tbsp milk
- 50 grams dark chocolate
- Preheat oven to 175 degrees C (350 degrees F).
- Combine butter and sugar. Mix thoroughly. Add hazelnut flour, all-purpose flour and milk. Combine and mix until the mixture has turned into a grainy paste.
- Get a small portion of the mixture and form it into a cigar that is 2-inch long and slightly bigger than a finger in width. Place each cigar in a pan with a baking sheet. Leave a bit of space between each cigar. This recipe yields 14 pieces of cigars.
- Bake in the oven for 10-15 minutes.
- Set aside to cool.
- Melt the chocolate (microwaving or using a double-boiler will be fine).
- Dip each cigar in the melted chocolate and place in a rack. Chill cigars in the refrigerator for at least 15 minutes before serving.
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