Spiced Linzer Cookies With Pear Caramel Filling

2 dozen
1 hr 15 min

I took a classic Linzer cookie recipe and altered it by substituting dark brown sugar for granulated sugar. Further, I added those great, warming spices of cinnamon, ginger, allspice, and nutmeg. These lightly spiced and slightly sweet Linzer cookies are the perfect foil for a rich and flavorful Pear Caramel Sauce.

It was an email from one of my favorite canners, Marisa from Food in Jars and the recipe she was sharing was for  Pear Vanilla Caramel Sauce. I swear divine intervention was responsible! It was clearly destined that this sauce should be the filling for my Linzer Cookies.

For whatever reason, I have always felt that pear and gingerbread were made to go together. Is that a real thing or is it a pairing I’ve made up?

Spiced Linzer Cookies With Pear Caramel Filling
Recipe details
  • 2  dozen
  • Prep time: 1 Hours Cook time: 15 Minutes Total time: 1 hr 15 min
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  • 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

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 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 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.
Dust with powdered sugar.
Lynn @ Nourish and Nestle
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