Monday, November 4, 2013

Tiramisu Cookies

I just got back from a vacation with my mom in New Orleans. We experienced the most delicious food while there for the week. Plenty of crab, shrimp, gumbo, jambalaya, calamari and alligator. Our favorite dish was alligator cheesecake at a little restaurant called Jacques-Imo's. I wish that was the recipe I was sharing with you today, but instead it's a recipe my mom told me...Tiramisu Cookies.

My mom and I were grocery shopping before leaving to New Orleans and she mentioned watching a cooking show awhile ago where they made tiramisu cookies. She couldn't remember the show and we couldn't find it online. We went off of her memory and made these delicious cookies.

Gather up some hard, crunchy cookies. You want something similar to a biscotti. We just happened to find some vanilla wafers at Trader Joe's that were very crunchy (and delicious just by themselves). You'll also need mascarpone cheese, Nutella (or any chocolate/nut butter), chopped nuts of choice and coffee liqueur.

Start by chopping your nuts if you didn't buy them already chopped. We chose shredded coconut and pistachios. You want them in fairly small pieces.

Set the chopped nuts aside in small bowls or plates. Mix together equal parts mascarpone and Nutella.

Pour the coffee liqueur into a bowl. You can also substitute the liqueur for espresso.

Set up an assembly line of all the ingredients, this will help the process go more smoothly. This recipe can be done alone, but it's MUCH easier with some help.

Start by dipping the cookie into the coffee liqueur. You don't want to let it soak in the liqueur, just a quick dip to make sure all surfaces of the cookie are covered. My bowl was flat so I needed to flip the cookie over.

What worked best with my mom and I was one person dipping the cookies and the other person spreading the mascarpone/Nutella mixture onto the cookies and making them into sandwiches. You don't need a lot of the mixture in each sandwich, just enough so it covers the cookie and squishes a little bit out the sides.

Once all the cookies are made into sandwiches you start rolling the edges of the cookies in the chopped nuts. You could mix the nuts together, but we did some with both coconut and pistachios and some with only pistachios (for my picky boyfriend). You want to push down gently in the nuts, just enough so they stick. The cookies will be a little soft, so you don't want to push too hard and break them.

You will be tempted to gobble all of these up right away, but they are pretty soft right now. They are supposed to stay soft, like the texture of a tiramisu, but putting them in the refrigerator for a few hours or even overnight will help them not fall apart with each bite. I found it was best to place them on a cookie sheet lined with wax paper in the fridge.

Tiramisu Cookies
60 2-inch cookies (biscotti cookies or Trader Joe's Vanilla Wafers)
1/2 cup mascarpone
1/2 cup Nutella (or other nut/chocolate butter)
1/2 cup chopped nuts (I did 1/4 cup shredded coconut & 1/4 cup chopped pistachios)
1 cup coffee liqueur

Mix mascarpone and Nutella together in small bowl. Chop nuts and set aside in small bowl. Dip each cookie in coffee liqueur, don't soak. Immediately spread with mascarpone/Nutella mixture and top with another cookie dipped in liqueur. Roll each sandwich in the chopped nuts, careful not to press too firmly. Place all sandwiches on a cookie sheet lined with wax paper and refrigerate for at least 3 hours, best overnight.

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