Peanut Butter Mousse Cookies

Ingredients

• 1½ tsp powdered gelatin
• ¼ cup + 2 tbsp + ½ tsp water, divided
• ⅔ cup sugar
• 2 tbsp Amoretti® Peanut Praline
• 2½ cups heavy cream

• 2¼ cups flour
• ½ tsp baking soda
• ¼ tsp salt
• ¼ cup Amoretti® Organic Blue Agave Nectar Clear
• 1 egg white
• 12 tbsp butter, room temperature
• ⅓ cup brown sugar
• 2 tsp Amoretti® Madagascar Bourbon Vanilla W.S. 2X
• 1 tbsp Amoretti® Natural Peanut O.S. Extract

• Amoretti® Crema di Caramel Syrup
• sprinkles

• piping bag fitted with open star tip

Directions

1. Combine gelatin and 2 tbsp + ½ tsp water. Set aside.
2. Heat the remaining ¼ cup water and sugar in a small saucepan until sugar dissolves. Do not boil.
3. Remove from heat and strain into bowl.
4. Whip the cream to soft peaks, set aside.
5. Melt gelatin and add to Peanut Praline, stir until combined.
6. Add the hot sugar syrup to the Peanut Praline mix. Mix, then let cool.
7. Once cool, gently fold in the whipped cream in thirds.
8. Chill the mousse for 30 minutes to firm up.

9. Preheat the oven to 375℉.
10. Mix flour, baking soda, and salt in a bowl. Set aside.
11. In separate bowl, whisk together the egg white, Blue Agave Syrup, Madagascar Bourbon Vanilla and Natural Peanut Extract.
12. Cream butter and sugars in a mixer.
13. Slowly add the agave mixture into the butter while mixing.
14. Once well combined, add flour mixture all at once. Mix only until flour is just combined.
15. Scoop cookie dough on sheet trays and chill for 15 minutes.
16. Once chilled, bake at for 7-9 minutes.
17. Let cool completely while finishing mousse.

18. Using cookie cutters, draw circles that match the size of the cookie onto parchment paper and turn it over, laying it on a sheet pan.
19. Using an open star tip, pipe rosettes in the circles and freeze for 45 minutes.
20. Lift the frozen circles of mousse off the parchment with an off-set spatula and place onto the flat underside of each cookie.
21. Drizzle with Crema di Caramel Syrup and top with sprinkles.