Thursday, November 29, 2018

Spiced Linzer Cookie Recipe with Pear Caramel Filling

Spiced Linzer Cookies with Pear Filling

Lightly spiced Linzer cookies are sublime when paired with this luscious pear caramel filling.

Course: Dessert Cuisine: American Prep Time: 1 hour Cook Time: 15 minutes Refrigerated Time: 2 hours 30 minutes Total Time: 1 hour 15 minutes Servings: 2 dozen Calories: 1835 kcal

Ingredients

  • 1 cup almond flour
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon allspice
  • 1/8 teaspoon cloves
  • 2 sticks unsalted butter, 1 cup softened
  • 1/2 cup dark brown sugar
  • 1 large egg room temperature
  • 1 teaspoon vanilla
  • Pear Caramel Sauce

Instructions

  • Put oven rack in middle position and preheat oven to 350'
  • Combine almond flour, all-purpose flour, baking powder, salt and spices
  • Beat together butter and dark brown sugar until pale and fluffy, about 3 minutes with a stand mixer.
  • Beat in egg and vanilla
  • Add flour mixture and process until just combined, about 1 minute.
  • With floured hands, form dough into two disks. Wrap in plastic wrap and chill for at least 2 hours.
  • Put oven racks in upper and lower third of oven
  • Roll out 1 disk at a time, about 1/8" thick between 2 sheets of wax paper or lightly floured parchment paper. I also use my Silicon pastry mat.
  • Once the dough is rolled out, refrigerate for 30 minutes before you cut it.
  • Repeat with the second disk.
  • Cut as many cookies as possible form the dough with the larger cookie cutter and transfer to ungreased large baking sheets, arranging about 1 inch apart. You may also need to refrigerate after cutting your shapes and before you transfer them to the baking sheet if the dough gets too soft.
  • Use cutter with the insert to cut the same number of cookies and place on a second cookie sheet.
  • Reroll scraps only once and cut as many shapes as possible
  • Refrigerate for 30 minutes before baking.
  • Bake for 10-15 minutes total, switching position of the sheets halfway through the baking until the edges are golden.
  • Transfer with a metal spatula to racks to cool completely.
  • Spread about 1 teaspoon of pear filling on the flat side of a solid cookie and then top with the flat side of the windowed cookie.
  • Once assembled, the cookies get a finishing dusting of powdered sugar.

Pics and printable recipe available at: Nourish and Nestle



bon appetit

No comments:

Post a Comment