3/4 cup unsalted butter, room temperature
1/2 cup plus 2 tbsp sugar
1/2 tsp vanilla extract
1 1/4 cups all purpose flour
1/3 cup ground almonds, lightly toasted
1/3 cup ground hazelnuts, lightly toasted
1/2 tsp baking powder
1/4 tsp kosher salt
3/4 tsp cinnamon
Pinch ground cloves
HONEY ROASTED APRICOTS
6 tbsp honey
3 tbsp water
2 tsp lemon juice
1/2 vanilla bean
12 fresh apricots cut in half and pits removed
CHILLED ICEWINE SABAYON
4 egg yolks
3 tbsp sugar
1/2 cup icewine or late harvest Riesling
2/3 cup whipping cream
- For the linzer cookies, preheat the oven to 350F. Line a baking sheet with parchment paper and set aside.
- Cream butter and all the sugar together in an electric mixer using the paddle attachment.
- Continue beating until the mixture is smooth and light. Add the egg and yolk, then the vanilla and continue beating scraping down the bowl 1 or 2 times.
- Combine the flour, ground nuts, baking powder, salt, cinnamon and cloves in a separate bowl and with the mixer on low speed, add to the butter mixture. Increase the speed to medium and beat until combined.
- Transfer the dough to a piping bag fitted with a 1/2 inch plain tip. Pipe the dough in 2 inch lengths, spacing them about 2 inches apart.
- Bake for 15 to 18 minutes or just until golden. These cookies freeze well.
- For the honey roasted apricots, combine the honey, water and lemon juice in a 9 x 13 inch baking dish. Split the vanilla bean in half lengthwise and scrape the seeds into the honey mixture. Add the vanilla pod.
- Place the apricot halves in the dish and toss gently to coat with the liquid.
- Arrange cut side up and roast in 350F oven, brushing occasionally with the juices until tender, about 20 minutes. Remove from oven and cool to room temperature.
- For the sabayon, whisk together the egg yolks, sugar and wine in a medium stainless steel bowl. Place the bowl over a pot of simmering water, making sure the bottom of the bowl does not touch the water. Cook, whisking constantly, until the mixture is thick and hot to the touch, about 3 minutes. Set the bowl in another bowl filled with ice water, whisking occasionally until cool.
- Whip the cream to stiff peaks in a separate bowl, then fold into the egg mixture. Refrigerate until serving. The sabayon should be prepared the same day.
- To serve, place 2 apricot halve in the bottom of each serving bowl. Top with sabayon, then another apricot half. Finish with another spoonful of sabayon. Place cookies on the side and serve.