Almond Butter Sandwich Cookies with Spiced Pear Filling

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

Yield: 24 sandwich cookies

Here 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 (recipe follows)
• 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.

Raw Almond Butter Recipe

Great on toast or a crisp fall apple, this butter also makes wonderful cookies. Try Almond Butter Sandwich Cookies with Spiced Pear Filling. You could also toast the nuts for 10 minutes in a 350-degree-F oven for 10 to 15 minutes if you prefer a roasted almond butter. Let cool before grinding. Yield: 1 cup 2 cups (about 10 ounces) unsalted raw, whole almonds 1 to 2 teaspoons vegetable oil (optional) Salt (optional) Put the almonds in the bowl of a food processor and process until the butter is the desired consistency, stopping occasionally to scrape down the sides of the bowl, 5 to 8 minutes. Add the oil (if needed) and season with salt (if necessary). Watch the butter closely. Over time, it will progress from chunks of chopped almonds to small, dry pieces of almond, to a cohesive ball of creamy, spreadable softness. Transfer to a jar and seal. Will keep, refrigerated, for up to 8 weeks.

Recipe Source: http://www.projectfoodie.com/cookbook-recipes/recipe/almond-butter-sandwich-cookies-with-spiced-pear-filling.html