Almond Cookie Bottoms

1. Preheat your oven to 375°F.

2. Line two baking sheets with parchment paper.

3. In a mixing bowl, sift together almond flour, powdered sugar, and egg whites. Mix until completely combined and no dry bits remain.

4. Using a small cookie scoop, or a teaspoon, drop batter onto the prepared baking sheets. The cookies will spread out a bit so make sure to leave plenty of space between each cookie.  If they didn't come out perfectly round, you can re-shape or smooth out any rough edges with wet fingers.

5. Bake the cookies for about 15 minutes, or until golden brown. Remove from the oven and transfer to a wire rack.

6. Turn the cookies over so the bottom is the new top, and gently press down to make the new bottom flatten out. Let cool completely.

Chocolate Buttercream

1. To make the buttercream, combine granulated sugar (1) and water in a small saucepan and heat over medium heat until the sugar dissolves. Increase the heat and bring to a boil, then continue cooking until the syrup reaches 230°F.

2. While the syrup is cooking, whisk egg whites in a stand mixer until they are frothy. Slowly start adding granulated sugar (2) and continue whisking until stiff peaks form.

3. Check on your syrap, once the syrup reaches 248°F, pour it slowly into the egg whites, while continuing to whisk on medium-high speed.

4. Keep whisking until the meringue has cooled down to room temperature.

5. Begin adding butter, one tablespoon at a time, making sure each tablespoon is fully incorporated before adding the next one. Continue whisking until the buttercream is smooth and fully combined.

6. Melt the dark chocolate, mix with the Nutella, and add it to the buttercream, along with salt to taste. Whisk until fully combined.

Assembly

1. To assemble the Biskvis, using a large cookie scoop, place a generous dollop of buttercream on the bottom of a cooled cookie. Using a small offset spatula, shape the buttercream into a cone.

2. Refrigerate the cookies for a couple of hours, or overnight, until the buttercream has firmed up.

3. Melt the dark chocolate for dipping. (Optional: read up about tempering choclate, to give your Biskvis that shiny surface, that gives you the nice snap when biting into it and to not have the chocolate melt in your hands) . Dip each cookie into the chocolate and place it back on the wire rack to set.

4. Let the chocolate harden before serving.