Something "naughty but nice" for the weekend

Beskvier, that's the Swedish name for these lovely little chocolate treats. They are so naughty but so yummy.
I'm trying to loos the baby wight (yes, I still haven't lost it) so I had to give them all away straight after I made them.
But for all you out there that would like to do some Saturday afternoon baking, here is the recipe.

Traditionally Beskvier are made whit grated almonds but I used grated hazelnuts in this recipe.

140g grated hazelnuts
85g caster sugar
3 egg whites
80g 70% chocolate
150g butter
90g icing sugar
1 egg yolk
15 raspberries
100 g white chocolate
100g dark chocolate

Start with the biscuit base.
Mix the grated hazelnuts, sugar and egg whites.
Spoon out 15 "balls" of the mixture on a baking tray lined with grease proof paper. Flatten the balls slightly with wet hands.
Bake at 200C foe 12-15 mins.

Melt 80g Chocolate, whisk butter and icing sugar until light and airy then add the egg yolk.
Fold in the melted chocolate.

When the biscuits have coled down turn them up side down and spread a thin layer of the butter cream over the top. Place 1 raspberry in the middle of each of them.
Cover the raspberry with butter cream so the you get a peak on top of the biscuit.
Put them in the freezer fro 30 mins or in the fridge for 2-3 hours so the they are very cold before you dip them in chocolate.

I dipped mine in a mix of melted white and dark chocolate to get the striped effect. But you can just as well just use one type of chocolate.

Good luck and have a nice weekend.