Caramel Pear with Almond Cookies
Soft cookies filled with fresh Bartlett pear, chewy caramel bits, and blanched almonds. The caramel adds pockets of sweetness without overpowering the fresh pear flavor.
Servings: 30 cookies
Calories: 155kcal
Ingredients
- 1 cup (227 g) Butter unsalted room temperature
- ½ cup (110 g) Sugar light brown
- ½ cup (100 g) Sugar white
- ½ teaspoon Vanilla extract
- ½ teaspoon Lemon juice
- ½ teaspoon Lemon zest packed
- 2 ¾ cups (343.75 g) All-purpose flour
- 1 teaspoon Baking powder
- 1 cup (161 g) Pear diced small
- ½ teaspoon Lemon juice for diced pears
- ½ cup (146 g) Caramel bits
- ½ cup (71.5 g) Almonds blanched
Instructions
- Zest the lemon into a small bowl, then juice it into a separate bowl. Measure 1 teaspoon of lemon juice, reserving ½ teaspoon for the diced pear and ½ teaspoon for the cookie dough.
- Peel and core the pear, then dice it into small, bite-size pieces. Gently stir the pear with ½ teaspoon of lemon juice. Spread the pieces between layers of paper towels and press gently to absorb the extra juice. Leave the pear between the paper towels while you mix the cookie dough.
- Weigh or measure the white and light brown sugars into a bowl and set aside. In a separate bowl, weigh or measure the flour and baking powder, then whisk to blend.
- Cut the softened butter into cubes and add it to the mixer bowl. Beat on medium speed for about 1 minute. Add both sugars and mix on medium speed for about 3 minutes.
- Scrape down the sides of the bowl. Add the vanilla extract, reserved ½ teaspoon of lemon juice, and lemon zest, then mix until incorporated. Turn the mixer to low and add the flour mixture. Mix just until combined. The dough will look a little dry.
- Add the blanched almonds, caramel bits, and diced pear. Mix just until they are evenly distributed through the dough. If needed, finish mixing gently with a spatula so the soft pear pieces do not break apart.
- Cover the bowl and refrigerate the cookie dough for 30 minutes.
- Preheat the oven to 350°F (175°C). Line two cookie sheet pans with parchment paper.
- Use a medium cookie scoop to portion the dough. Roll each scoop into a ball and place 12 on each prepared pan. Lightly press the top of each ball so it does not roll.
- Bake for 13 to 15 minutes. Let the cookies rest on the pan for a few minutes so the caramel can begin to set. If you transfer the cookies to a cooling rack, place parchment paper on top of the rack first. Warm caramel can stick to a bare wire rack and pull away part of the cookie.
Recipe Notes
- Choose a ripe but still firm Bartlett pear so the pieces hold their shape in the cookie dough.
- Blot the diced pear well to remove excess juice.
- Place parchment paper over a cooling rack before transferring the cookies. Warm caramel can stick to a bare wire rack.
Nutrition
Calories: 155kcal | Carbohydrates: 20g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 26mg | Potassium: 51mg | Fiber: 1g | Sugar: 10g | Vitamin A: 192IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg