Falling for Frangipane
TIRAMISÙ FRANGIPANE THUMBPRINT COOKIES
Makes 22 to 24 cookies
These cookies transform all the rich flavors of tiramisù into a bite-size serving. Dutch process cocoa powder creates an incredibly soft dough that boasts roasted coffee flavors. Hiding beneath creamy Mascarpone Buttercream you’ll find a rum frangipane.
1 cup (227 grams) unsalted butter, softened
¾ cup plus 1 tablespoon (162 grams) granulated sugar
3 tablespoons (18 grams) dark-roast instant coffee granules
1 tablespoon (15 grams) water
2 large egg yolks (37 grams), room temperature
1 teaspoon (6 grams) vanilla bean paste
2 cups (250 grams) all-purpose flour
½ cup (43 grams) Dutch process cocoa powder
¼ teaspoon (1.25 grams) baking powder
½ teaspoon (1.5 grams) kosher salt
Rum Frangipane Filling (recipe follows)
Mascarpone Buttercream (recipe follows)
Garnish: Dutch process cocoa powder
1. Preheat oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until creamy, about 2 minutes, stopping to scrape sides of bowl.
3. In a small bowl, stir together instant coffee and 1 tablespoon (15 grams) water until granules dissolve. Add coffee mixture, egg yolks, and vanilla bean paste to butter mixture; beat at medium speed just until combined.
In a medium bowl, sift together flour, cocoa, and baking powder; whisk in salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined and stopping to scrape sides of bowl. Scoop dough by 2 tablespoonfuls (about 29 grams each), and roll into balls. Place about 2 inches apart on prepared pans.
