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Almond Butter Sandwich Cookies with Spiced Pear Filling

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Monday, 06 December 2010
List of viewable recipes from "D.I.Y. Delicious" by Vanessa Barrington

Recipe from D.I.Y. Delicious by Vanessa Barrington (Chronicle Books, 2010)

Time Required: about 1 1/2 hours active; about 1 1/2 hours passive (excluding almond butter preparation)
Yield: 24 sandwich cookies

ImageHere you have almonds and pears, a classic dessert flavor combination repurposed into a cookie. Fragrant mashed pears are gently infused with sweet spices and sandwiched between thin, nutty, crispy-chewy cookies to make this common dessert combo into something both homey and elegant. On its own, this pear filling makes a wonderful companion to ice cream or the Fresh Cheese Crepes. I like to bake these in the fall when pears are at their best. Off-season, you can experiment with other fillings (jam, chocolate, or applesauce) or simply make almond butter drop cookies-like peanut butter cookies, only more interesting. The dough is a little crumbly and a bit difficult to roll out, but if you work with your fingertips to keep it together as you roll, it won't be too laborious. You'll need a spatula to transfer the cut cookies from the rolling board to the cookie sheet.

Cookies

  • 1/3 cup unsalted Cultured Butter or store-bought unsalted butter, softened
  • 2/3 cup Raw Almond Butter (see recipe )
  • 1/2 cup granulated sugar, plus extra for sprinkling
  • 1/2 cup lightly packed light brown sugar
  • 1 large egg
  • 1 tablespoon unsulfured molasses
  • 1 teaspoon vanilla extract
  • 1 1/2 cups unbleached all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon baking powder

Spiced Pear Filling (Makes about 1 cup)
 
  • 3 d'Anjou or Bartlett pears, peeled, quartered, cored, and sliced thinly
  • 1/3 cup granulated sugar
  • One 2-inch cinnamon stick
  • 4 whole cloves
  • 4 whole green cardamom pods
  • 1 star anise pod
  • 1/2 vanilla bean, split down the side

To make the cookies: In a large bowl, using a handheld mixer, beat together the cultured butter and almond butter until well combined and creamy. Add the ½ cup granulated sugar and the brown sugar and continue to mix until fluffy. Add the egg, molasses, and vanilla and beat just until combined.

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Last Updated ( Thursday, 09 December 2010 )
 
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