Spiced Linzer Cookie Recipe & Pear Caramel Filling
Our family has their favorite cookies which get baked year after year. And that’s a good and wonderful thing.
But every now and again, it’s good to add a new twist to the usual routine…am I right?
Enter these Spiced Linzer Cookies with Pear Filling.
Some of these links may be affiliate links and I may earn a small commission off of the sale of these products, but the price you are charged is not affected. You can see my full disclosure policy here.
Table of Contents
And if I’m TOTALLY HONEST…this Linzer cookie recipe was made pretty much because I wanted to use my new Linzer Cookie Cutters. That’s OK, isn’t it?
I mean, how do you not love a little window in a little cookie through which you can view the luscious filling.
But then, baking Linzer cookies became a non-negotiable when an email arrived in my inbox a couple of weeks ago.
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.
I’m telling you, it’s that Kismet thing again!!!
A lightly spiced gingerbread cookie was what I envisioned pairing with Marisa’s Pear Caramel Sauce.
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?
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 the rich and flavorful Pear Caramel Sauce.
Spiced Linzer Cookies with Pear Filling
Equipment
Ingredients
- 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
Instructions
- 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 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.
Video
Nutrition
Pear Caramel Sauce
Equipment
Ingredients
- 2 ripe pears soft
- 1 TB water
- Pinch salt
- 1 1/2 cups granulated sugar
- 3/4 cup water
- 1/4 cup brandy
Instructions
- 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-high heat. 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.
Nutrition
Once assembled, the cookies get a finishing dusting of powdered sugar.
Can you freeze Linzer Cookies?
For best results, bake, cool, and then freeze the Linzer Cookie tops and bottoms. Defrost them and then fill with the caramel filling.
If you’d like to add this Spiced Linzer Cookie recipe to your Christmas Cookie repertoire, bookmark this page or pin the following image for your future reference.
Thanks again for spending a few minutes of your busy day with me today.
Please know that I welcome each and every comment that comes my way. If you want to make sure you don’t miss future content, pop your email in the beige box up on the right or click here. I usually send out 2-3 emails a week, so I won’t inundate your inbox…believe me, I’m sensitive to an overflowing email inbox!
By subscribing to Nourish and Nestle, we will only use your email address to send you emails (no more than 2-3 per week) that will keep you up to date with the latest news and content on the site. In addition, you will have access to my growing library of knit & crochet patterns, as well as other printables. This library will continue to grow, so check back often.
And please know that you can unsubscribe at any time by emailing me or clicking on the “unsubscribe” link at the bottom of all of our emails.
You can access many of the products I refer to in all of my posts on my Nourish and Nestle Amazon Page. You can access it here.
So, if you’d like to get in on the ‘subscriber benefit’ action, simply subscribe to Nourish and Nestle here or using the form on the right sidebar. It’s towards the top a bit. I have sent all my subscribers the link to the Subscriber Benefits Library. If you missed it or misplaced it, drop me a line.
Until next time…
Hugs,
Oh my Lynn, these sound utterly amazing and unique. I also love that they are gorgeous looking too. I’ve made my share of baked goods and dishes that taste good but don’t look so good. However, when they look so festive it’s a total bonus.
Aw Patti…thanks! I have no doubt that whatever you make will be gorgeous AND delicious. Thanks for swinging by and hope you have a great weekend, my friend.
Hugs,
Lynn
Wow, Lynn. These sound amazing. I’ve never made linzer cookies but they’re beautiful. And your combination of pear and gingerbread sounds perfect. I might just be ordering some of those cookie cutters for a baking day with my girls. Thanks for the recipe!
I love baking with my girl! Hope we will get a day of baking in before Christmas.
Thanks again for organizing us my friend.
Have a great day.
Hugs,
Lynn
Oh my goodness! These cookies sound absolutely scrumptious! I must make these this holiday season and I know that they would not last long at my house. Your cookies not only sound good, they are so very pretty.
Good Morning Paula! They really do not last long…but they are so light that you don’t feel ‘too’ guilty! Have a wonderful day my friend.
Hugs, Lynn
Lynn, these little cookies are so cute! And your pics are amazing as usual!
Thanks Leen…I have fun taking the pictures…and eating the cookies!
Those look beautiful … and sound delicious, too! I love the seasonal pear flavor!
Thanks Randi, they have found their way onto the list of my favorites rather quickly!
You make the most beautiful food. These cookies are a delish work of art. Can’t wait to try.
Oh my sweet friend! I’ll bring my beautiful food and put it in your beautiful dining room and we’ll have quite a beautiful shindig!
So pretty & I bet they taste amazing!
Hi Maryann…
Oh, they are definitely a brand new family favorite!
Hugs,
Lynn
Yum, these look so good! And that filling-what a unique combo. Pinned!
Thanks Lora…it is quite delicious. Made some for my parents the other night and mom couldn’t stop raving about them! A new family favorite.
Have a great day,
Hugs,
Lynn
I saw your cookies on IG and I have to say they look so delicious. My favorite fruit this time of year is pears and I bet your pear filling is divine. Pinning 🙂
Hey Michelle…and do you agree that pears and gingerbread are meant to go together? For whatever reason they are a Ginger Rogers and Fred Astaire pairing.
Oh my Lynn, these sound utterly amazing and unique. I also love that they are gorgeous looking too. I’ve made my share of baked goods and dishes that taste good but don’t look so good. However, when they look so festive it’s a total bonus.
Oh my Lynn, these sound utterly amazing and unique. I also love that they are gorgeous looking too. I’ve made my share of baked goods and dishes that taste good but don’t look so good. However, when they look so festive it’s a total bonus.
Oh my Lynn, these sound utterly amazing and unique. I also love that they are gorgeous looking too. I’ve made my share of baked goods and dishes that taste good but don’t look so good. However, when they look so festive it’s a total bonus.
Oh my Lynn, these sound utterly amazing and unique. I also love that they are gorgeous looking too. I’ve made my share of baked goods and dishes that taste good but don’t look so good. However, when they look so festive it’s a total bonus.