Best Tiramisu Cookies Recipes

TIRAMISU COOKIES

Steps:

• Preheat oven to 350°. Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and extracts. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. , Drop dough by tablespoonfuls 2 in. apart onto parchment-lined baking sheets; flatten slightly with bottom of a glass dipped in sugar. Bake until edges begin to brown slightly, 12-14 minutes. Remove from pans to wire racks; cool completely., For filling, in a large bowl, beat mascarpone cheese and butter until smooth. In a small bowl, dissolve instant coffee in vanilla; beat into mascarpone mixture. Gradually beat in confectioners' sugar until smooth. Pipe or spread filling on bottoms of half the cookies; cover with remaining cookies. Dust cookies with cocoa. Store in the refrigerator.

TIRAMISU SANDWICH COOKIES

Steps:

• Make the cookies: Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, cocoa powder, baking powder, baking soda and salt in a medium bowl. Stir the milk, espresso powder and vanilla in a liquid measuring cup until dissolved. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and creamy, about 1 minute. Add the egg and beat until combined. Reduce the mixer speed to low; beat in half of the flour mixture, then the milk mixture, then the remaining flour mixture. Increase the mixer speed to medium and beat until smooth, about 1 minute.
• Drop tablespoonfuls of dough about 2 inches apart on the prepared baking sheets (dip the spoon in water if the dough sticks); form into even mounds with damp fingers. Bake, switching the pans halfway through, until the cookies are set around the edges and the tops spring back when touched, about 10 minutes. Let cool 3 minutes on the baking sheets, then transfer to racks to cool completely.
• Make the filling: Beat the mascarpone, cream cheese, 1/3 cup confectioners' sugar and the vanilla in a medium bowl with a mixer on medium speed until smooth and light, about 1 minute. Transfer half of the filling to a separate bowl. Stir the liqueur and espresso powder in a small bowl until dissolved, then add to the remaining filling and beat until combined. Transfer the fillings to separate large resealable plastic bags and snip a corner on each.
• Flip over half of the cookies; pipe a circle of espresso filling around the edge of the cookies. Pipe the plain filling inside the circles and sandwich with the remaining cookies. Refrigerate until the filling is firm, about 1 hour. Dust with confectioners¿ sugar.

TIRAMISù WITH AMARETTI COOKIES

Steps:

• Whisk egg yolks in a medium bowl to blend, then gradually add sugar, whisking constantly until mixture is thick, smooth, and pale yellow. Using a rubber spatula, gently fold in mascarpone, rum, and salt; set aside.
• Place espresso in a small bowl. Working in batches, gently mix and turn cookies in espresso 20 seconds to soak. Divide cookies among glasses and top each with 1/2 cup mascarpone mixture. Chill at least 1 hour.
• Dust tiramisù with cocoa powder just before serving.
• Do Ahead
• Tiramisù can be made 1 day ahead. Cover and keep chilled.

TIRAMISU COOKIES

Steps:

• Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
• 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.)
• 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.
• 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.
• 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.)
• Stir together mascarpone, confectioners' sugar, liqueur, and vanilla until well combined. Cover, and refrigerate for 15 minutes (or up to 3 days).
• When ready to serve, brush the cookies' flat sides with melted chocolate. Refrigerate, flat side up, until chocolate is firm, about 10 minutes.
• Spread a generous 1/2 teaspoon mascarpone filling over chocolate side of half of the cookies. Sandwich with remaining cookies. Serve immediately.

TIRAMISU COOKIES

Steps:

• For filling, place mascarpone cheese in mixing bowl.
• Dissolve coffee in the rum.
• Add coffee rum and brown sugar to the cheese.
• Mix together well.
• Cover with plastic wrap and chill until needed.
• Preheat over to 400°.
• Line 2-3 baking sheets with parchment paper.
• For cookies, cream caster sugar and butter together until light and fluffy.
• Add beaten egg and mix well.
• Stir in the flour and mix thoroughly until well combined.
• Place mixture into a pastry bag with a ½ inch plain nozzle attached, or you could us a heavy-duty plastic bag and snip off a bout ½ inch from 1 corner.
• Pipe 28 small blobs onto the baking sheets, spacing slightly apart.
• Cook for 6-8 minutes until firm in the center and just beginning to brown around the edges.
• Remove from oven and set aside to cool.
• To assemble, spread the filling over half of the cookies.
• Top with the other halves.
• Put chocolate and milk together into a small bowl and place over hot water.
• DO NOT OVERHEAT.
• When chocolate is melted stir vigorously to make a spreadable consistency.
• Spread the topping over the cookies and sprinkle with grated crushed chocolate flakes.

TIRAMISU SANDWICH COOKIES

Steps:

• In a small saucepan, combine chocolate and butter. Heat over low heat until both have melted. Stir until smooth and set aside.
• In a small bowl, combine flour. Baking powder, salt and espresso powder. Set aside.
• In a mixing bowl, beat together eggs, sugar and vanilla until mixture begins to thicken. Stir in cooled chocolate mixture followed by flour mixture. Beat until combined. Fold in chocolate chips. Let batter stand for 10 minutes in order to thicken up.
• Preheat oven to 375. Drop dough by tablespoon full about onto a lined baking sheet, keeping each cookie about 2 inches apart. Bake for 8 minutes or until edges are set and cookies are slightly cracked. Let cool for 1 minute before removing to a cooling rack.
• For the filling:
• Beat together mascarpone and cream cheese. Add in powdered sugar, vanilla and liqueur. Spread a healthy tablespoon of filling on the flat side of one cookie, top with another cookie. Makes 12 sandwich cookies. Store assembled cookies in an airtight container.
• Recipe adapted from Better Homes and Gardens