A recipe from the Good Food collection.
125g (½ cup) unsalted butter,softened
60g (½ cup) icing sugar
1 tsp natural vanilla extract
90g (¾ cup) plain flour
45g (¼ cup) rice flour
30g (¼ cup) unsweetened cocoa powder
55g (½ cup) ground almonds
2 tbsp unsweetened cocoa powder,extra,for dusting
1 tbsp instant coffee granules
110g (½ cup) mascarpone cheese
3 tsp icing sugar
100g (⅔ cup) dark chocolate,chopped
20g unsalted butter,softened
1 tbsp coffee liqueur
Preheat the oven to 170C. Line two baking trays with baking paper.
Cream the butter,sugar and vanilla in a medium-sized bowl using electric beaters. Sift in the flours,cocoa and almonds and stir with a wooden spoon to form a soft dough.
Shape teaspoons of the dough into balls,place on the prepared trays 4cm apart and flatten slightly. Bake for 10 minutes. Allow to cool on the trays for a few minutes,then transfer to a wire rack to cool completely. Repeat with the remaining dough.
To make the mascarpone cream,combine the instant coffee with 1 teaspoon boiling water,stir to dissolve and allow to cool. Add the mascarpone and sugar.
To make the chocolate spread,place the chocolate in a heatproof bowl over a saucepan of simmering water,ensuring the bowl doesn't touch the water. Stir until the chocolate has melted. Remove from the heat and place in a clean bowl. Allow to cool for a couple of minutes and then add the butter and liqueur,stir and use immediately.
Spread 1½ teaspoons of the chocolate spread onto half the cookies. Top with 2 teaspoons of mascarpone cream and sandwich with the remaining cookies. Dust with cocoa.
Serve filled cookies immediately. Unfilled cookies will keep,stored in an airtight container,for up to 2 weeks.
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