Tasty and cool

Indulge in the delightful fusion of classic tiramisu flavors with the comforting sweetness of a cookie. These tiramisu-inspired espresso cookies are perfect for fall, bringing together the rich aroma of espresso and the creamy texture of mascarpone. Ideal for a sweet treat or a coffee accompaniment!

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Ingredients

For the Cookies:
🧈 110 g unsalted butter, melted
🍚 95 g granulated sugar
🍯 105 g dark brown sugar
🥚 1 large egg
🍦 1 tsp vanilla extract
☕ 1 tbsp instant espresso powder e.g., Medaglia D’Oro
🌾 225 g all-purpose flour
🔼 ½ tsp baking powder
🔼 ½ tsp baking soda
🧂 ½ tsp salt

For the Mascarpone Cream:
🧀 180 g mascarpone e.g., Galbani
🥛 115 g heavy cream
🍦 1 tsp vanilla extract
🍬 90 g icing sugar sifted

To Finish:
🍫 1 tbsp unsweetened cocoa powder for dusting

Instructions

1- Preheat and Prepare:

• Preheat your oven to 180°C (350°F).
• Line baking trays with parchment paper to prevent sticking.

2- Mix the Wet Ingredients:

• In a medium bowl, whisk together the melted butter, granulated sugar, and brown sugar until creamy.

3- Combine with Egg and Vanilla:

• Add the egg and vanilla extract to the sugar mixture.
• Ensure it is fully blended.

4- Whisk the Dry Ingredients:

• In a separate bowl, whisk together the all-purpose flour, instant espresso powder, baking powder, baking soda, and salt.

5- Create the Dough:

• Gradually stir the dry ingredients into the wet mixture using a spatula or a spoon.
• Mix until just combined and no flour streaks remain.

6- Form the Cookies:

• Measure out 65 g of dough per cookie.
• Roll each portion into a ball and place on the prepared baking trays, spaced apart to allow for spreading.

7- Bake:

• Place the trays in the oven and bake for 10 minutes or until cookies are golden brown.
• Remove and cool completely on a wire rack.

8- Prepare Mascarpone Cream:

• Whip the mascarpone, heavy cream, vanilla extract, and sifted icing sugar in a bowl.
• Mix until smooth and creamy.

9- Assemble:

• Pipe or dollop a generous swirl of mascarpone cream onto each cooled cookie using a piping bag or a spoon.

10- Finish with Cocoa Dust:
- Dust the tops with unsweetened cocoa powder.
- Serve and savor the flavor!

Prep Time: 20 minutes
Cook Time: 10 minutes per batch
Total Time: 30 minutes
Servings: Makes approximately 12 large cookies
Calories per Cookie: 300
Proteins per Cookie: 4 g
Fats per Cookie: 17 g
Carbohydrates per Cookie: 36 g
Equipment:

• Oven e.g., Samsung NV51K6650SG
• Baking trays e.g., Nordic Ware Aluminum Baking Sheets
• Parchment paper e.g., Reynolds Kitchens
• Mixing bowls
• Whisk
• Spatula
• Wire rack

Cooking Tips

• Ensure cookies are fully cooled before adding the mascarpone cream to prevent melting.
• For a stronger espresso flavor, consider increasing the espresso powder slightly.

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