Tiramisu Cookies

A Tallow & Crumb take on an Italian classic dessert. This delightful cookie is built on our low-carb, ketogenic Butter Cookie Mix base.

Ingredients:

1 cup (111 g) The Butter Cookie Mix

1 large pasture-raised egg

1/3 cup (75 g) salted butter (or tallow plus a pinch of salt)

1-2 tsp instant coffee (to taste)

Mascarpone cream:

180 g mascarpone cheese

1 teaspoon vanilla extract

1 tsp stevia (or other preferred sugar free sweetener)

120 g heavy cream

1 tablespoon cocoa powder for dusting

Directions:

Cream the butter. Add the egg. Add the cookie mix. Do not overmix. Place in the refrigerator for 30 mins.

Drop 10 pieces of dough onto a parchment lined cookie sheet.

Bake 325 12-15 minutes. Let cool. Meanwhile make the mascarpone topping.

Directions:

Whip together all of the mascarpone ingredients until it reaches stiff peaks and it holds its shape. Scoop mixture into a piping bag if you have one. If not, then use a zip-lock bag with a small corner snipped out. Pipe the mascarpone cream on top of the cookies in a swirl, starting from the middle and moving outwards. Dust with cocoa powder.