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