Raspberry Hazelnut Mascarpone Cookies

5 from 1 vote

Raspberry Hazelnut Mascarpone Cookies

These soft and rich cookies are made with oven-dried raspberries, creamy mascarpone, crunchy hazelnuts, and sweet white chocolate chips. They’re a little fancy, a little rustic, and full of flavor in every bite.

Prep Time4 20

Total Bake Time36

Chill2

Total Time6 56

Course: Cookies

Cuisine: American

Difficulty: Medium

Servings: cookies

Calories: 154kcal

Ingredients

½ cup (113.5 g) Butter unsalted
1 cup (200 g) Sugar white
2 Eggs
8 ounces Mascarpone
½ teaspoon Vanilla extract
½ Tablespoon Lemon juice
½ Tablespoon Lemon zest
2 ½ cups (312.5 g) All-purpose flour
½ teaspoon Kosher Salt
1 teaspoon Baking powder
12 ounces Raspberries
½ cup (60 g) Hazelnuts chopped
½ cup (90 g) White chocolate chips

Instructions

OVEN-DRIED RASPBERRIES

Wash and dry the raspberries, and set aside any that are too mushy. On a parchment-lined sheet pan, stand them up cut-side down — they can be close together, no problem. Preheat your oven to its lowest setting (mine is 170°F / 75º–80°C). If your oven runs hotter or cooler, you may need to adjust the drying time.
Bake for 3-½ hours. Then I take the pan out and move the raspberries to a clean spot on the parchment paper. Put the pan back in the oven for another hour. They should be soft, but most of the juice should be gone. Set them aside to cool.

MAKING THE RASPBERRY COOKIES

Weigh or measure the sugar and set it aside. In a separate bowl, weigh or measure the flour, then add the baking powder and salt. Whisk to blend. Zest and juice the lemon into separate bowls and set them aside.
In a mixer, cream the butter for 1–2 minutes. Add the sugar and mix on medium speed for 3 more minutes. Add the eggs one at a time, mixing after each. Scrape down the bowl and mix again for 30 seconds.
Add the lemon zest, lemon juice, vanilla extract, and mascarpone cheese. Mix until combined. Add the chopped hazelnuts and white chocolate chips and mix briefly. Remove the bowl from the stand, scrape the sides, and gently fold in the oven-dried raspberries with a spatula. Fold in the flour mixture, about ⅓ at a time, until fully incorporated. Chill for 2 hours.
Preheat the oven to 350°F (175º–180°C) and line two cookie sheet pans with parchment paper. Using a medium cookie scoop, place 12 mounds of dough on each sheet. Bake for 12–14 minutes, or until the edges are lightly golden. Let cool for a minute on the pan, then move to a wire rack.

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