Skip to main content

BAKED GOODS

Tiny Salted Tiramisu Cookies

These cute little cookies have all the flavor of tiramisu and none of the fuss. I use ground coffee to infuse them with concentrated flavor that I promise isn’t grainy, but instant espresso powder also works. Then comes mascarpone’s big moment: The Italian cream cheese gives the cookies a nice tang as well as a tender, soft chew and takes the place of an egg. Serve these with a little glass of amaro and tell me I’m not wrong—they really do taste like tiramisu.

Photo by Jim Henkens

INGREDIENTS

Makes 21 tiny cookies
 
8 tablespoons (113 grams) salted butter, at room temperature
 
3 tablespoons (40 grams) packed dark brown sugar
 
½ cup (110 grams) granulated sugar
 
1 tablespoon rum
 
1 teaspoon ground coffee
 
3 tablespoons (50 grams) mascarpone cheese
 
1¼ cups (175 grams) all-purpose flour
 
Diamond Crystal kosher salt
 
1 teaspoon baking powder
 
4 ounces (37 grams) dark chocolate, finely chopped
 
Flaky salt, for topping
 
1 tablespoon Dutch processed cocoa powder, for topping
 
 

METHOD

Equally stagger two racks in the oven and preheat it to 375°F. Line two baking sheets with parchment paper.

In a stand mixer fitted with the paddle attachment, cream together the butter, brown sugar, and granulated sugar until smooth, 2 to 3 minutes. Add the rum, coffee, and mascarpone and beat on medium speed until the dough noticeably lightens in color and doubles in size, another 3 to 4 minutes. It will look whipped.

While the wet ingredients are mixing, in a small bowl, whisk together the flour, ½ teaspoon kosher salt, and baking powder.

In two rounds, add the dry ingredients to the wet, with the mixer at its lowest speed to combine. Add the chocolate to the dough and fold this in by hand with a spatula.

Roll the dough into 21 tablespoon-size balls (25 grams each). Space the cookies 2 inches apart on lined baking sheets. Indent each in the center to encourage equal spreading. Sprinkle with the lightest touch of flaky salt.

Bake the cookies until the tops are crinkly and the cookies have spread, 9 to 10 minutes. Remove the cookies from the oven and give the trays a few smacks on the counter to flatten the cookies out. While the cookies are still warm, use a cookie cutter or biscuit cutter to swirl around the cookies to make them into perfect circles (optional, for those who like perfection).

Let the cookies cool for 20 minutes. Use a sifter or small sieve to dust the cocoa powder over the top before serving.

Radio Cherry Bombe

Don’t Miss Justine On Our Podcast

Check Out Justine’s Debut Book

W

Similar Recipes

View All