Description
Delicious tiramisu-inspired cookies featuring a crisp edge and tender coffee-flavored middle, filled with a rich mascarpone center.
Ingredients
Scale
- 300 g (2 1/2 cups) all-purpose flour
- 6 g (1 1/4 tsp) baking powder
- 10 g (2 tbsp) instant espresso powder
- 15 g (2 tbsp) cocoa powder (unsweetened) for dusting
- 10 g (1 tbsp) cocoa powder (unsweetened) in dough
- 6 g (1 tsp) kosher salt
- 170 g (12 tbsp / 3/4 cup) unsalted butter, chilled and cubed
- 150 g (3/4 cup) granulated sugar
- 50 g (1/4 cup, packed) light brown sugar
- 1 large egg (50 g)
- 1 large egg yolk (17 g)
- 5 ml (1 tsp) vanilla extract
- 150 g (2/3 cup) mascarpone cheese
- 60 g (about 1 cup) crushed ladyfinger crumbs
- 15 ml (1 tbsp) Marsala or coffee liqueur (optional)
Instructions
- Toast the ladyfinger crumbs and mix dry ingredients: Preheat the oven to 175°C (350°F). Toast ladyfinger crumbs for 3–4 minutes. Meanwhile whisk together flour, baking powder, espresso powder, salt, and cocoa powder.
- Cream butter and sugars: Beat butter with granulated and brown sugars until pale and fluffy.
- Add eggs and vanilla: Mix in the whole egg, yolk, and vanilla until smooth.
- Incorporate mascarpone and dry mix: Fold in mascarpone, then add the flour mixture and mix until no dry flour remains.
- Chill the dough: Scoop into portions and chill for 2 hours.
- Bake the cookies: Bake at 175°C (350°F) for 12–14 minutes until edges are lightly golden.
- Prepare the filling and assemble: Mix mascarpone with liqueur and powdered sugar, then sandwich filling between cookies.
Notes
Chill the dough thoroughly to prevent spreading. For a gluten-free variation, substitute all-purpose flour with a gluten-free blend.
- Prep Time: 25 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 3 cookies
- Calories: 320
- Sugar: 16g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1.5g
- Protein: 5g
- Cholesterol: 85mg