I have the world’s best hubby for lots of reasons,and here is one of the most recent. While I was in New Mexico, he found a cookie recipe in the paper, cut it out, went to the store for ingredients, but never found the time to bake them. You’re probably thinking it would have been nice had he baked. But no. If he HAD baked, these would have been all gone by the time I got home! So, so glad I got to bake them. Gaze upon these melt-in-your-mouth tender bites of almond-coffee-flavored, coffee-flavor-mascarpone-topped yumminess….oh, man.
You know you want some. Trot on out to the store for any ingredients you need and get baking!
- 1 cup slivered or sliced almonds
- 1/2 cup granulated sugar
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 1 tsp vanilla extract
- 2 tsp instant espresso powder (or coffee powder)
- 1/4 tsp salt
- 1 3/4 cups flour
- 8 oz tub mascarpone cheese (Michael found tiramisu (coffee) flavored mascarpone–I HIGHLY recommend it if you can find it! Yum!)
- 3 TBSP pwdered sugar, divided
- 1 TBSP cocoa powder (see note towards the end of the recipe)
- shaved chocolate, if desired, to decorate.
Preheat oven to 350F and line two baking sheets with parchment paper or silpats.
In a food processor, pulse almonds and granulated sugar together until finely ground, but not a paste.
Add butter and vanilla; pulse to combine.
This will be a dough that will only hold together when pressed into a ball in your hands…and just barely.
Shape dough into 1-inch balls and place on prepared baking sheets. Use your finger or the handle of a wooden spoon to press an indentation in the top of each cookie. I had to sort of hold each cookie with one hand while making the indentation with the other to prevent the cookie ball from crumbling. I used the knuckle of my index finger to make the indents.
Bake for 10-12 minutes, or until golden and firm. Allow to cool on the baking sheets.
In a medium bowl, stir the mascarpone together with 2 TBSP of the powdered sugar.
Transfer the mixture to a pastry bag or (what I did) a ziploc bag with a corner snipped off. Pipe a dollop of filling into the indentation of each cooled cookie.
Sift the remaining 1 TBSP powdered sugar with the cocoa powder. NOTE: 1 tsp of each is plenty–I had quite a bit of the topping left over. Sift over the tops of the cookies, top with shaved chocolate, if desired. I moved the cooled cookies to racks so any excess topping would fall through and be easily swept up from the counter.
Aren’t they pretty?
Brew yourself some coffee and treat yourself to a cookie or two…or maybe three…
Tiramisu Drops have a shortbread-like texture and are the perfect having-the-girls-over-for-coffee treat. They’re also the perfect hint-of-sweetness bite after a meal. Actually, they’re delicious when you’re sipping coffee while making breakfast. Chances are, if you make these and have one while making breakfast, we’ll be having coffee together…in different places. Yummy.