Ingredients
Equipment
Method
For the Cookies
- Place the butter in a large bowl and beat until fluffy and a slightly lighter shade of yellow. Add the sugar and beat once more until smooth. Add the egg yolks and beat once again until smooth.1 cup unsalted butter , 1 cup powdered sugar, 2 large egg yolks
- To the mixture add the freeze-dried apples, vanilla, cinnamon, ginger, salt, and cloves. Beat until smooth.36g (1.3 oz) freeze-dried apples, 1 tsp vanilla extract, 1 tsp ground cinnamon, ½ tsp ground ginger, ½ tsp salt, ⅛ tsp ground cloves
- Add the almond and all-purpose flour to the bowl and mix on low. Once a crumbly dough forms slowly stream in the cream. Mix until the dough comes together.2½ cups all-purpose flour, 1 cup almond flour, ¼ cup heavy cream
- Gather the dough into a ball and cut it in half. Press each half into discs and wrap. Chill the dough in the fridge for one hour or for up to two days.**
- Once the chilling time is up, roll one-half of the dough out to 1/8 of an inch thick. Cut the dough out with the bottom cutter of a Linzer cookie cutter set. Arrange the cookies on a baking sheet lined with a silicone mat or parchment paper. Chill for 30 minutes prior to baking.
- While the cut cookies are chilling, preheat the oven to 350°F and roll out the second half of the dough. Cut the dough using the top Linzer cookie cutter *** Arrange the cookies on a baking sheet and once you've transferred the first half of the cookies to the oven, chill the second half.
- Bake both sets of cookies for 15 minutes or until golden. Let cool on the baking sheet for 10 minutes prior to transferring to a cooling wrack. Let cool completely.
For the Caramel
- Pour the apple cider into a large skillet and simmer until reduced to a 1/4 cup. This should take about 10 minutes.1 cup apple cider
- Stir in the sugar, butter, cream, and salt. Continue to cook until the caramel registers 238°F on a candy thermometer.¾ cup demerara sugar, ½ cup unsalted butter, ¼ cup heavy cream, ¼ tsp salt
- Take the caramel off of the heat and pour it into a heat-proof jar. Let sit unsealed until the caramel is lukewarm. From here you can let it cool completely on the counter or store it overnight in the fridge. ****
To Assemble
- Arrange the top cookies on a cooling rack and dust them evenly with some powdered sugar. Set them aside.Additional powdered sugar
- Spread a teaspoon of the room temperature caramel on one of the bottom Linzer cookies. Sprinkle the caramel with a little gold glitter and place a top cookie on top. Repeat with the remaining cookies.Edible gold glitter
Notes
** If you plan on chilling the dough for more than 1 hour take the dough out of the fridge 15 minutes prior to rolling it out.
*** The cookie cutter with a window in the center.
**** If storing the caramel overnight in the fridge, make sure you let it come back up to room temperature before using.