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Tiramisu Walnut Cookies




Source of Recipe


Cooking Pleasures Dec 03/Jan 04






Recipe Introduction


These crisp coffee-flavored treats are like miniature biscotti with a mocha-walnut filling. Serve them with hot chocolate or rich dark-roasted coffee for dipping. Parchment paper helps in shaping these cookies.






List of Ingredients



• FILLING:
  
• 1/2 cup toasted chopped walnuts*
  
• 1/3 cup semisweet chocolate chips
  
• 1/4 cup sugar
  
• 1 1/2 tsps instant coffee granules
  
• 3 T coffee liqueur or cold strong coffee
  
• COOKIES:
  
• 3/4 cup unsalted butter, melted
  
• 1 cup sugar
  
• 2 eggs
  
• 1 tsp vanilla extract
  
• 3 cups all-purpose flour
  
• 2 tsps baking powder
  
• 1/4 tsp salt
  
• GLAZE:
  
• 6 oz semisweet chocolate, chopped**
  






Instructions



1. Heat oven to 350. Line 2 baking sheets with parchment paper. Place walnuts, chocolate chips, 1/4 cup sugar and coffee granules in food processor.*** Pulse 20 seconds or until walnuts are finely chopped and chocolate is coarsely chopped. Add liqueur; pulse to combine.
   
2. In large bowl, beat butter and 1 cup sugar 1 1/2 minutes or until well-blended. Add eggs and vanilla; beat 30 seconds or until combined. In large bowl, whisk together flour, baking powder and salt. Slowly add flour mixture to butter mixture, beating at low speed until soft dough forms.
   
3. Divide dough into 8 equal pieces. Roll or pat out 1 piece of dough on parchment paper into 12x12-inch strip. Invert onto baking sheet; remove parchment paper. Repeat with 3 pieces of the dough, placing 2 strips on each baking sheet. Evenly spread scant 3 T filling on each strip to within 1/2 inch of edge. On parchment paper, pat out remaining 4 pieces dough into 12x2-inch strips. Invert over filling to create 4 logs. Remove parchment paper; press edges together. Bake, one sheet at a time, 17 to 20 minutes or until light golden brown. Place logs on wire rack; cool completely.
   
4. Meanwhile, place 6 oz chocolate in large microwave-safe bowl. Microwave on medium 1 to 2 minutes or until melted. Spread chocolate over each log; refrigerate 20 minutes or until set. Cut into 1/2-inch slices with serrated knife using sawing motion (dip knife in hot water and wipe clean after each slice to keep edges clean).
   






Final Comments


About 6 dozen cookies

*To toast walnuts, spread on baking sheet; bake at 350 for 5 to 10 minutes or until lightly browned. Cool.

**Do not use chocolate chips for the glaze. Chips do not melt well or spread easily.

***Walnuts and chocolate chips can be chopped by hand and combined with remaining filling ingreidents in small bowl.