1 cup sugar
1/2 cup mascarpone cheese, softened
1/4 teaspoon almond extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup whipping cream
6 (1-ounce) squares bittersweet baking chocolate
Bake the 3/4-inch center cut-outs at 375°F. for 5 to 6 minutes or until edges begin to brown. Serve as “mini-bite” cookies.
Mascarpone cheese originated in Italy’s Lombardy region. Its buttery-rich flavor lends itself well to blending with other flavors. The double-cream to triple-cream cheese comes from cow’s milk. Look for it in refrigerated specialty cheese sections of supermarkets or gourmet food markets.