• Place your Large Bonmat on the top of your Large Perforated Baking Sheet. Set Aside.

MARZIPAN NUTCRACKERS & TREES PREPARATION

• NUTCRACKERS - Lightly dust your fondant mold with cocoa powder and tap off the excess. Fit the marzipan into the cavity of the mold by pressing down gently. Scrap the excess in order to have a flatten surface. Pop them out and set aside.
  
• TREES - Fit the marzipan into the cavity of the mold by pressing down gently. Scrap the excess in order to have a flatten surface. Pop them out. Brush them with a little food dust (gold & green). Set aside.
  Marzipan, unsweetened cocoa powder
  

COFFEE COOKIE DOUGH PREPARATION

• Place butter in a small sauce pan and heat on low until melted. Set aside in a small bowl to completely cool down to room temperature in the refrigerator ; about 20 minutes.
  4 oz butter
• In a mixing Bowl, whisk all the dry ingredients together: all-purpose flour, baking powder, baking soda, instant espresso powder and sea salt. Set aside.
  8.11 oz all-purpose flour, 1/2 tsp baking powder, 1/2 tsp baking soda, 1 Tbsp instant espresso powder, 1/8 tsp sea salt
  
• Once the butter has reached room temperature add the granulated sugar and brown sugar and with spatula whisk it together until combined. Add the egg and vanilla bean paste. Mix again.
  3.53 oz granulated sugar, 1 egg, 1 tsp vanilla bean paste, 3.53 oz light brown sugar
  
• Then, fold in the dry ingredients previously mixed together. IMPORTANT: Do not over mix.
  
• Using an ice cream scoop, scoop out 8 cookies and place them directly on your Large Bonmat at least 2 inches | 6 cm apart from each other. Then roll them between your hands into a ball. Refrigerate for 1 hour to set.
  

BAKE!

• Preheat oven to 350F/180C.
• Bake for 10 minutes at 350F/180C. (Every oven heats differently, monitor your cookies from 8 minutes). It is ready when they don't look quite done and lightly golden brown around the edge, the top staying soft.
  
• Once your Coffee Cookies are out of the oven, let them cool down completely on your baking sheet as they will be very soft out of the oven and will deflate slightly once cooled.
  

VANILLA BEAN MASCARPONE CREAM PREPARATION

• In a mixing bowl using an electric mixer, whip together the mascarpone cheese, vanilla bean paste, powdered sugar, blue agave and heavy cream until it reaches stiff peaks and it holds its shape. IMPORTANT: Do not over mix!

  Divide the vanilla bean mascarpone cream into 2: Place one half in a piping bag, set aside. Add the cocoa powder to the other half which is in the mixing bowl. Mix until combined and transfert to another piping bag.

  Snip both tips and carefully place in another piping bag. Refrigerate until ready to use. Then, snip the tip off. NOTE: You will have about 1/2 cup left of frosting after piping your cookies.
  6 oz Mascarpone cheese, 1 tsp vanilla bean paste, 3.17 oz powdered sugar, 1 Tbsp blue agave, 4.23 oz heavy cream, 2 Tbsp unsweetened cocoa powder
  

ASSEMBLY

• When ready to serve, pipe the mascarpone/cacao cream on top of the cookies into a swirl, starting from the middle and moving outwards. Dust with a little cocoa powder and arrange the marzipan Nutcrackers and Trees on top. Enjoy & Happy Holidays!
  
• N.B. These cookies are best enjoyed the day of. However, you can store them in the refrigerator up to 2 days after assembly.