All the flavors of tiramisu in one cookie bite. I made some adjustments by adding almond meal in place of flour for a gluten free option and added cocoa powder for chocolate flavor. If you want to omit the cocoa powder, just replace the amount with almond meal. Or you can replace the almond meal in the recipe for flour.
Gluten Free Tiramisu Bites
- 2 cups almond flour (almond meal)
- ½ cup cocoa powder
- ¾ cup sugar
- 1 teaspoon instant coffee or espresso
- ½ teaspoon baking powder
- 1 teaspoon salt
- 6 Tablespoons unsalted butter, melted
- 1 large egg
- ¼ cup heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon of rum, coffee liqueur or vanilla
- 8 oz cream cheese, softened ( or mascarpone cheese)
- Garnish: cocoa powder and chocolate shavings
Preheat oven to 350 F and grease a mini muffin pan.
In a large bowl, whisk together the almond flour, cocoa, sugar, coffee, baking powder and salt. Stir in melted butter and egg and mix just until dough comes together (do not over mix).
Form into 1-inch balls and place into each muffin cup. Press dough into the bottom and side of the cups. Bake for 10 minutes.
Remove pan from oven and use the end of wooden spoon to create a hole in the center of each cookie. Place back in the oven and bake for additional 2-3 minutes or until the cookie cup is set.
Remove from oven and if needed, use the end of the wooden spoon again to create holes. Let cool.
(If making ahead, bake cookies and keep in an airtight container until ready to assemble)
Whip heavy whipping cream and powdered sugar until stiff peaks form. Add in liqueur and gently fold in cream cheese or mascarpone cheese Using a piping bag or spoon, fill each cookie cup with filling and refrigerate for about 15 minutes for filling to set.
If desired, top with cocoa power and use a grater to shave chocolate on top of the cookies.
(If making ahead, make the filling and place in a piping bag in the refrigerator until ready assemble. Pipe filling into the cups, top with cocoa powder and chocolate and serve!)
- 1 oz vanilla vodka
- 1 oz Frangelico (hazelnut liqueur)
- ½ oz Irish cream, heavy cream or milk
- ½ oz coffee or espresso
Optional glass rim and garnish: cocoa powder, sugar, chocolate
For glass rim: fill a plate with water (or liqueur above). Fill another plate with mixture of cocoa and sugar. Dip the rim of the martini glass in the water then dip the edges of the glass in the cocoa/sugar mixture.
Combine vodka, Frangelico and cream in shaker with ice. Strain into a martini glass and top with coffee. Garnish with shaved chocolate.