Italian Coffee Cookies (Print Version)
Soft coffee cookies layered with lush mascarpone cream and cocoa sprinkle, offering an indulgent mix of textures and flavors.
# Ingredients:
01 -
110 g unsalted butter.
02 -
100 g white sugar.
03 -
100 g brown sugar, packed.
04 -
1 egg (57-60 g including shell).
05 -
1 teaspoon pure vanilla.
06 -
230 g plain flour.
07 -
½ teaspoon baking soda.
08 -
½ teaspoon baking powder.
09 -
1 tablespoon instant coffee powder.
10 -
½ teaspoon fine salt.
11 -
180 g mascarpone.
12 -
1 teaspoon vanilla essence.
13 -
90 g powdered sugar.
14 -
20 g honey or agave syrup.
15 -
120 g whipping cream.
16 -
1 tablespoon cocoa powder for sprinkling.
# Steps:
01 -
Melt butter, then leave in the fridge till it's cooled to room temp (about 20 mins).
02 -
Stir the sugars into your cooled butter, then beat in the egg and vanilla.
03 -
Blend the flour, baking soda, baking powder, coffee, and salt. Add this to the wet mix.
04 -
Make 11 dough balls with a scoop, roll them, and chill in the fridge for an hour.
05 -
Bake in a 180°C oven for 10-11 mins. Let them cool for a bit, then move to a wire rack.
06 -
Beat mascarpone, vanilla, powdered sugar, honey, and cream until stiff peaks form.
07 -
Pipe the cream on the cookies after they're cool, then sprinkle cocoa on top.
# Helpful Notes:
01 -
Butter needs to be fully cooled before being used.
02 -
Chilling dough helps cookies bake better.
03 -
Top with cream right before eating.