PEAR AND GINGER COOKIES or BISCOTTI CON PERA E ZENZERO
I revealed so much yesterday that today I will leave you with the recipe of these Pear and Ginger Cookies I made some time ago. But first I have to complain about the extremly boring weather we are having. Sure, we have a lot of blossoming trees but where is the sun and where is the mild breeze?? I´m stomping my foot like a 2 and half year old but all I get is a wet fog sweping over me. Things have to change here. And it´s not me.
PEAR AND GINGER COOKIES or BISCOTTI CON PERA E ZENZERO
cookie dough:
100 g/ 3,5 oz salted butter
100 ml/ 0,42 cup sugar
2 egg yolks
2 tblsp whisky
450 ml/ 1,9 cup flour
1 tsp baking powder
filling:
3 pears
3-4 tblsp sugar
fresh ginger, I used quite a lot
3 tblsp water
decoration:
eggwhites
walnuts
- Peel and dice the pears finely.
- Chop the ginger finely and mix with the pears in a small pan.
- Add sugar and water and simmer until the pears are soft and it has become dense.
- Make the dough: stir butter and sugar in a bowl until smooth, add one egg yolk at a time and then the whisky, always stirring. Sift flour and baking powder into the bowl and work it into a dough.
- Roll out the dough and cut out round forms.
- Put a small heap of the pear jam in the middle of each circle
and then fold them over to make half moon shaped cookies. Press the edges well.
- Brush with eggwhites and stick a walnut on top.
– Bake in 175°C/347°F for 10-12 minutes or more if needed.
just found this recipe today and it looks absolutely delicious. will be trying it very soon. thanks!!
Looks delicious. How much flour and sugar in US measurements?
Thank you. You find US measures in the recipe, cups and ounces.