01 -
Dust the cookies with some cocoa powder on top, then pop them in the fridge for half an hour so the filling sets up nicely. Or just dig in right away if you can't wait.
02 -
Grab a cooled cookie, smear a fat layer of the mascarpone mix on its base, and press another cookie on top—yep, it makes a sweet little sandwich.
03 -
Beat mascarpone and heavy cream together until smooth and creamy. Splash in the coffee liqueur and mix till it’s all blended in.
04 -
Once baked, let the cookies hang out on the trays for five minutes. After that, move them to a wire rack and let them chill fully.
05 -
Scoop up the dough with a spoon, leave mounds spaced out on the trays (about 5 cm apart), and slide them into the oven for about 10 to 12 minutes. You want golden edges but soft middles.
06 -
Dump the dry stuff gradually into the big bowl of wet stuff. Stir until it just comes together—stop when it's all mixed up, don't go crazy.
07 -
Stir your dissolved coffee (from hot water and granules) into the butter-egg mix, make sure it's all evenly mixed in.
08 -
Crack in one egg at a time, making sure you beat well after each one. Pour in the vanilla and mix it up.
09 -
In your biggest bowl, mix the soft butter and sugar together with an electric mixer until the whole thing looks light and whipped.
10 -
Mix salt, baking powder, and flour in a smaller bowl. Give everything a good whisk until it's all the same.
11 -
Flip your oven to 175°C to warm it up. Cover two baking sheets with parchment or silicone mats—makes cleanup a breeze.