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Tiramisu Cookies

36

Tiramisu is Italian for "pick me up," and that's exactly what these bite-size sweets with a creamy, boozy filling beg you to do.

  • Yield: Makes 30

Source: Martha Stewart Living, May 2008

Ingredients

  • 5 large eggs, separated
  • 1 cup granulated sugar
  • 3 tablespoons instant espresso powder
  • 1/2 cup cake flour, (not self-rising)
  • 1/4 teaspoon salt
  • Unsweetened Dutch-process cocoa powder, for dusting
  • 3/4 cup mascarpone cheese
  • 1/4 cup plus 1 1/2 teaspoons confectioners' sugar, sifted
  • 3 tablespoons almond-flavored liqueur, such as amaretto
  • 1/2 teaspoon pure vanilla extract
  • 6 ounces semisweet chocolate, melted

Directions

  1. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.

  2. Using a mixer with the whisk attachment, beat yolks and 1/2 cup granulated sugar until pale and stiff, about 3 minutes. Add espresso powder, and beat for 2 minutes. Add flour, and beat until just combined. (Mixture will be very thick.)

  3. In a clean bowl, using a clean whisk attachment, beat whites and salt on medium speed until foamy. With the machine running, add remaining 1/2 cup granulated sugar in a slow stream, beating until stiff peaks form, about 5 minutes. Fold whites into yolk mixture in 3 additions until well combined.

  4. Using a pastry bag fitted with a 1/2-inch plain tip (such as Ateco #806), pipe batter onto baking sheets into 60 lines that are 2 inches long and 1 inch wide, spacing 1 inch apart. Dust with cocoa.

  5. Bake, rotating sheets halfway through, until firm, 12 to 14 minutes. Let cool completely on parchment on wire racks. (Cookies can be stored for up to 3 days.)

  6. Stir together mascarpone, confectioners' sugar, liqueur, and vanilla until well combined. Cover, and refrigerate for 15 minutes (or up to 3 days).

  7. When ready to serve, brush the cookies' flat sides with melted chocolate. Refrigerate, flat side up, until chocolate is firm, about 10 minutes.

  8. Spread a generous 1/2 teaspoon mascarpone filling over chocolate side of half of the cookies. Sandwich with remaining cookies. Serve immediately.

Cook's Notes

These taste best fresh, but you can prepare the components ahead and assemble the cookies just before serving.

Reviews Add a comment

  • Kektklik
    24 NOV, 2011
    To the person who suggested almond extract in substitute for the almond liquer: Almond extract still has alcohol (18~35%), so it wouldn't help that person's alcohol allergy.
    Reply
  • DaphneA
    24 DEC, 2010
    Everyone loved these cookies when me and my friend made them... we've actually made them multiple times in different ways. We weren't really good at piping the cookies so they ran in odd shapes but oh well. We've also made them in madeliene tins and got softer results. For the mascarpone we used a full cup... 8 oz... because that's how much trader joes gives you and we had no other use for it... I found that this made the filling less gooey. These cookies are good fresh or chilled.
    Reply
  • alicia_i
    10 SEP, 2010
    My batter was EXTREMELY liquid. I added flour and sugar so it could become thicker. Didn't make much of a difference. I couldn't make cookies out of it so I ended up making a cake. To top it off, by filling was WAY to strong.
    Reply
  • Superpup
    29 MAR, 2010
    Re: the amount of eggs. The whipped egg whites provide structure rather than moisture. I think reducing the number of eggs would just make the cookies, weak, or dense, or at the very least lessen the amount of cookies you get out of the recipe.
    Reply
  • Superpup
    29 MAR, 2010
    Re: the amount of eggs. The whipped egg whites provide structure rather than moisture. I think reducing the number of eggs would just make the cookies, weak, or dense, or at the very least lessen the amount of cookies you get out of the recipe.
    Reply
  • chefeml@aol.com
    27 MAR, 2010
    What about using the liquid flavors (like the kind in the snow cone flavor section)? You wouldn't have to change the amount I don't think.
    Reply
  • Me3656
    27 MAR, 2010
    Five egg sounds like a lot of moisture to me with the small amout of dry ingredients. Might reduce the egg by one or two and see what happens if you are willing to experiment . The cake flour is light and not going to add much thickness. You could also go the other way and add a couple extra TBSp flour. Cake flour and regular flour do not measure cup for cup. You always add a couple of extra Tbsp of cake flour when measuring if you are substituting for reg. flour.the past.
    Reply
  • MS10017771
    26 MAR, 2010
    maybe try almond flavored extract? they sell it at every store near the spices. It's pretty strong though, you might have to adjust it to taste by diluting it with water.
    Reply
  • jwbandy
    26 MAR, 2010
    I am HIGHLY allergic to any and all alcohol (lips turn blue, hard time breathing - not a pretty sight). Is there a substitute for the liqueur?
    Reply
  • lilys_mom
    26 MAR, 2010
    If you are having trouble finding instant espresso try using Starbucks VIA instant coffee. It is micro ground, so it will be super fine. I would personally use the Decaf Italian VIA!
    Reply