Paleo Tiramisu Dippers

Allergens

Dairy, Eggs, Nuts

Ingredients

• 3/4 cup almond flour 1/2 cup coconut flour 1/4 teaspoon salt 6 tablespoons cold unsalted butter, cut into cubes 1/2 cup pure maple syrup 2 large eggs, separated 3/4 cup mascarpone cheese 1/2 cup brewed coffee, cooled to room temperature 1 teaspoon pure vanilla extract 1/4 teaspoon ground cinnamon

Instructions

1. In a medium bowl, whisk together almond flour, coconut flour, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
2. Add maple syrup and mix well. Set aside.
3. In another bowl, beat egg yolks with mascarpone cheese, cooled coffee, vanilla extract, and ground cinnamon.
4. Beat egg whites in a separate bowl until stiff peaks form. Gently fold into the mascarpone mixture.
5. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
6. Form the dough into 2 inch balls and place them on the prepared baking sheet, leaving space between each ball.
7. Bake for 10 12 minutes or until lightly golden brown. Remove from the oven and let cool completely.

Chef’s Insight

To give a rustic touch to your dessert, you can add some crushed amaretti cookies into the mascarpone mixture.

Notes

This recipe requires a few hours of chilling time.