Tiramisu cookies

Ingredients for 1 servings:

• 100 g spelt flour (wholemeal)
• 130 g spelt flour, T 630
• 1 pinch of cream of tartar baking powder
• 2 tsp, heaped coffee powder (instant espresso powder)
• 1 tbsp cocoa powder (heaped)
• 120 g butter, soft
• 80 g sugar
• 1 pinch of salt
• 1 m.-sized egg(s)
• 150 g mascarpone
• 4 tbsp liqueur (almond liqueur)
• 3 tbsp, levelled powdered sugar
• 150 g sour cream
• 1 ½ sachets of Gelatine Fix (instant gelatin)

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 9 minutes; Total time approx. 2 hours 39 minutes

for connoisseurs – taste good all year round

Mix both types of flour with the baking powder, salt, and espresso powder. Sift the cocoa powder over the flour and mix in. Dice the butter and add it to the flour mixture along with the egg and sugar. Knead everything into a smooth dough using a kitchen appliance (dough hook). If necessary, knead briefly with your hands at the end. Shape the dough into a ball and flatten it. Wrap it in cling film and place it in the refrigerator for at least 2 hours. Then roll it out on a floured surface to a thickness of about 3 mm and cut out medium-sized shapes. Line the baking sheets with baking paper and bake in a preheated oven at 180°C on the second rack from the bottom for 9-10 minutes. Let it cool completely on a wire rack. For the mascarpone cream, mix all the ingredients with a fork until smooth and place in the refrigerator. Spread the cream with a knife over half of the cooled cookies. Place the remaining cookies on top, press down slightly, and let it dry. Store in the refrigerator.