Pear Cranberry Frangipane Cookies Recipe

Name: Pear Cranberry Frangipane Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Shortbread Cookie Dough:; ½ tablespoons unsalted butter, room temp; 1/2 cup sugar; 1/2 teaspoon pure vanilla extract; 1 and 3/4 cups all purpose flour; 1/8 teaspoon salt; For the Frangipane and Topping; 2 tablespoons Grand Marnier; 2 tablespoons dried cranberries; 1/2 cup raw almonds; 1/4 cup sugar; 2 tablespoons unsalted butter; 1 egg, lightly beaten; 1/4 teaspoon almond extract; 1/2 teaspoon pure vanilla extract; 1/8 teaspoon salt; 1/2 teaspoon lemon zest; 1 bartlett pear; 2 tablespoons apricot jam

Servings: persons

For the Shortbread Cookie Dough:
½ tablespoons unsalted butter, room temp
1/2 cup sugar
1/2 teaspoon pure vanilla extract
1 and 3/4 cups all purpose flour
1/8 teaspoon salt
For the Frangipane and Topping
2 tablespoons Grand Marnier
2 tablespoons dried cranberries
1/2 cup raw almonds
1/4 cup sugar
2 tablespoons unsalted butter
1 egg, lightly beaten
1/4 teaspoon almond extract
1/2 teaspoon pure vanilla extract
1/8 teaspoon salt
1/2 teaspoon lemon zest
1 bartlett pear
2 tablespoons apricot jam

1
Preheat oven to 375. Soak the cranberries in the Grand Marnier for a half hour to an hour.
2
melt the butter in the microwave for 20 seconds and let cool. Grind the almonds in a small food processor until finely ground. Place almonds in bowl and add the cooled melted butter, almond and vanilla extracts, egg, sugar, salt and lemon zest. Drain the cranberries and add the drained Grand Marnier to the almond mixture as well.
3
For the dough: in an electric mixer beat together the room temp butter and sugar for 3 minutes until blended, add the vanilla and blend another minute. Sift together flour and salt and add to mixer. Beat another minute until dough starts to form. If it doesn't come together easily, add a tbs of very cold water.
4
turn dough on to a lightly floured surface, and break into 12 uniform sized balls. Place the dough balls on a baking sheet lined with parchment paper spaced equally apart. Flatten just a bit and make deep indentations in the center with your thumb.
5
Scoop the frangipane mixture into the center, then add a few thin slices of pear and a few of the soaked cranberries. Have fun with the design!
6
Melt the apricot jam on low heat in small pan and brush the cookies with it. Bake for 15 to 18 minutes until golden.

444

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: For the Shortbread Cookie Dough:, ½ tablespoons unsalted butter, room temp, 1/2 cup sugar, 1/2 teaspoon pure vanilla extract, and more.

Yes, Pear Cranberry Frangipane Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pear Cranberry Frangipane Cookies

How did you like this recipe?

Frequently Asked Questions