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.