John Myers
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Tiramisu Cookies
The perfect tiramisu cookies recipe with a picture and simple step-by-step instructions.
Dough:
- 250 g Wheat flour
- 1,5 tbsp Instant espresso powder
- 1 tbsp Cocoa powder
- 120 g Cold butter or rama
- 80 g Sugar
- 1 packet Vanilla sugar
- 1 pinch Salt
- 1 Egg
filling
- 40 g Couverture white
- 50 g Mascarpone
- 40 g Powdered sugar
- 1 tbsp Amaretto
For the decoration:
- 30 g Couverture white
- Colorful pearls, silver pearls, chocolate sprinkles
- At will
kitchen utensils
- 1 Küchenwaage, 1 Rührschüssel, Frischhaltefolien,
- 1 Küchenmaschine mit Rührschüssel und Knethaken,
- Rolling pin, cookie cutter, 2 baking trays, 1 sieve,
- 2 Backpapier, Kuchengitter, Einmal-Spritzbeutel
- Sift the flour with the cocoa into the bowl of the food processor, add the espresso powder, sugar, vanilla sugar, salt and egg. Cut the cold butter or rama into small flakes and knead into a smooth dough with the dough hook of the food processor.
- Finally knead briefly with both hands.
- Shape the dough into a ball or thick roll, cut into 3 parts, wrap in cling film and place in the refrigerator for at least 1 hour.
- Preheat the oven to 180 ° top / bottom heat. Line the baking sheet with parchment paper.
- Take a stick of dough out of the refrigerator and roll out the dough to a thickness of approx. 2 mm between two layers of cling film that is lightly dusted with icing sugar.
- Use a cookie cutter to cut out medium-sized stars or other figures. Lightly knead the leftover dough again and again, roll out again between the cling film and cut out more stars or other figures. Do the same with the two thirds of the dough until all of the dough has been processed.
- Place the biscuits on the baking sheet lined with baking paper and bake in the preheated oven at 180 ° C on the 2nd rack from the bottom for 9-10 minutes.
- Remove the cookies, pull them off the baking sheet together with the baking paper and let them cool on a wire rack.
- In the meantime, chop the couverture, place in a bowl and slowly melt over steam. Allow to cool slightly.
- Beat the mascarpone in another bowl with a whisk until smooth. Sift the powdered sugar over it and stir in thoroughly. Add the couverture and the tablespoon of amaretto. Stir everything well again until you get a smooth mixture.
- Fill this mascarpone mass into a disposable piping bag and squirt a swab onto half of the cookies. Place the remaining cookies on top, press them down a little and let them dry.
- For the decoration: melt the couverture over steam and decorate the tiramisu cookies with it as you wish. Either just brush the star tips with the liquid couverture, or put a clack in the middle of the cookies and sprinkle with colored pearls or chocolate sprinkles (as you like) and let dry completely.
- Fill the biscuits into a suitable tin, separating the individual layers with parchment paper. If stored in a cool place, they will last about 2-3 weeks. Experience has shown that these cookies are gone much faster than having to worry that they would go bad. Good Appetite!
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