Spiced Linzer Cookie Recipe & Pear Caramel Filling (2024)

Put oven rack in middle position and preheat oven to 350'F

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 the upper and lower third of the 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 silicone 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 your Linzer 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 it 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 about1 teaspoon of pear filling on the flat side of asolid cookie and then top with the flat side of the windowed cookie.

Dust with powdered sugar.

Core and chop pears

Puree in blender or food processor with salt and water until smooth

Combine sugar with 3/4 cup water in a saucepan.

Place over medium-high heat and simmer for 15-20 minutes, until sugar darkens to a medium brown. The caramel can turn from perfect to burnt in a NY second, so keep your eye on it (not that I know...)

Don't stir the caramel, instead gently swirling the pot

Once the syrup has reached a medium brown stage, remove it from the heat and add the pear puree.It will bubble...so be cautious

Stir well to combine the sugar and pear puree and return the pot to medium-highheat. Make sure you are getting the bottom of the pot as you stir.

Continue to stir until the sauce reaches a temperature of 225˚.

Test a dollop on a chilled plate.It should stick together when you push the dollop

Remove from heat and add 2 TB of brandy, adding more in 1 tsp increments if it is too thick.