PICK ME UP DROPS
1 cup almond flour *
1/2 cup sugar
1 1/2 cups butter
1 teaspoon vanilla
2 teaspoons espresso powder
1/4 teaspoon salt
1 3/4 cup flour
8 ounces marscapone cheese ( 1 container, usually)
2 tablespoons powdered sugar
1/4 cup heavy cream (or more to make a smooth filling)
*if you can not find almond flour or almond meal, use 1 cup slivered almonds and grind till fine.
Preheat oven to 350. Line two baking sheets with parchment paper
In a food processor, pulse almond flour and sugar, but do not make a paste. Cut softened butter into chunks and add to almond mixture, add vanilla.
In a small bowl combine flour, salt and espresso powder. Add to almond mixture. Pulse until a smooth dough is formed.
Using the medium cookie scoop, place balls of dough about 2 inches apart on prepared baking sheets.
With your thumb or the other end of a wooden spoon, make an indentation in each cookie.
Bake for 10 to 12 minutes. Cool for a few minutes on the sheet, then transfer to a wire rack to cool completely
To make the filling:
In the bowl of an electric mixer, add marscapone and beat until smooth. Add sugar and continue to beat for 1 minute. Add enough cream to make a smooth filling. Put filling in a pastry bag or a zippy bag then snip the corner. Fill each well with the marscapone mixture. Dust the tops with ground chocolate.
The ground almonds/almond flour (meal) add a nutty flavor, if you want a smoother cookie, make it all with regular flour.
Makes about 36 cookies.
I have not frozen these. Not sure the marscapone would freeze well. If you need to freeze the cookies, do not fill and fill them once they are thawed.