Spiced Linzer Cookies with Pear Caramel
Want a refresher on how to make this?
Makes 18-20 | Prep: 20 min | Bake: 20 min | Oven: 400°
INGREDIENTS
For the Cookies
1 cup (2 sticks) unsalted butter, at room temperature
¾ cup granulated sugar
1 large egg yolk
¼ teaspoon ground cinnamon
¼ teaspoon ground cardamom
⅛ teaspoon ground allspice
1 teaspoon kosher salt
1 teaspoon vanilla extract
2 cups all-purpose flour
⅔ cup toasted hazelnuts, finely ground
For the Pear Caramel
1 cup granulated sugar
½ cup water
1 cup pear purée (fresh or canned, strained for smoothness)
2 tablespoons unsalted butter
¼ teaspoon ground cinnamon
1 teaspoon vanilla bean paste
1 teaspoon kosher salt
To Finish
Powdered sugar, for dusting
INSTRUCTIONS
Make the Cookie Dough
In a food processor, combine the hazelnuts with the flour and grind until very fine. Sift through a mesh strainer or sifter and grind again if necessary.
Cream the butter and sugar together until light and fluffy. Add the egg yolk, cinnamon, allspice, salt, and vanilla and mix to combine.
Add the flour/ground hazelnuts and mix just until the dough comes together. Divide the dough into two discs, wrap in plastic, and chill for at least 1 hour (or overnight).
Make the Pear Caramel
In a medium saucepan, combine the sugar and water over medium heat. Cover with a lid and cook without stirring until the sugar melts and begins to caramelize to a deep amber color, about 6-8 minutes.
Once it is a deep amber color, carefully whisk in the pear purée (it will bubble), then add the butter, cinnamon, vanilla bean paste, and salt. Cook for another 2–3 minutes until thickened slightly. Let cool completely before using.
Bake the Cookies
Preheat the oven to 350°F. Roll the dough out on a floured surface or between two sheets of parchment paper to about ⅛ inch thick. Cut into rounds (or your preferred shape) using a cookie cutter. Use a smaller cutter to punch a window out of half the cookies. I like to chill the dough again after Ive rolled it so it is easier to punch out, and if at any time you find it hard to work with, just throw it in the fridge for a bit to chill it!
Transfer to a parchment-lined baking sheet and bake for 10–12 minutes, or until the edges are lightly golden. Let cool completely on a wire rack.
Assemble & Finish
Dust the windowed cookies with powdered sugar. Spread a spoonful of pear caramel onto the flat side of each bottom cookie, then sandwich with a sugared top.
I like these cookies best after they’ve sat for a day or two so assemble ahead of time!
