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Categories:Viewed: 41 - Published at: 8 years ago
Ingredients
- 1 stick Unsalted Butter
- 1 whole Pear, Peeled, Cored And Thinly Sliced
- 1 cup Granulated Sugar
- 1 whole Egg
- 1/2 teaspoons Vanilla
- 1/2 cups Blanched Whole Almonds
- 1/4 cups White Chocolate, Melted
- 2 cups Flour
- 1 teaspoon Baking Soda
- 1/4 teaspoons Salt
- 1/8 teaspoons Ground Nutmeg
- 1/2 cups Milk Chocolate Chips
- 1-3/4 ounce, weight Bittersweet Chocolate Roughly Chopped
Method
- Place the butter and pears in a skillet over high heat. Stir and cook until the butter begins to smell nutty and look caramelized. Then remove pan from the heat and let the mixture cool for a few minutes. Once it's cooled a bit put the mixture into your food processor and puree it..
- Pour the browned pear butter into a plastic container and place it in the freezer until the butter sets, about a half hour. It shouldn't be frozen solid at this point, just set.
- Preheat the oven to 350 F. In the bowl of a stand mixer beat the browned pear butter and the sugar. Beat in the egg, followed by the vanilla. Set aside.
- In a food processor chop the almonds until they are very finely chopped and the size of crumbs. Add the almonds to the butter and egg mixture and turn the mixer on low until combined. Add the melted white chocolate with the mixer on. Then add the flour, baking soda, salt and nutmeg and stir to combine. Finally, briefly stir in the chocolate chunks, both milk and bittersweet.
- Cover two baking sheets with parchment paper. Portion out the dough into 2-tablespoon-sized portions per cookie and place them on the baking sheet, leaving plenty of space between the cookies. This should make 15 cookies.
- Bake for 25 minutes, swapping the position of the pans halfway through, or until the cookies are browned and the middles don't sink in when you touch them. Cool the cookies on a cooling rack. Enjoy!
