Honey Roasted Apricots, Chilled Icewine Sabayon and Linzer Cookies

This takes a  bit of work to prepare but it is worth it!  There were also lots of the linzer cookies left over and everyone was happy about that.  I didn't get icewine but used a Riesling and it worked out well.  Based on a recipe from Food and Drink 2014

LINZER COOKIES
3/4 cup unsalted butter, room temperature
1/2 cup plus 2 tbsp sugar
1 egg
1 yolk
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

1. For the linzer cookies, preheat the oven to 350F.  Line a baking sheet with parchment paper and set aside.
2. Cream butter and all the sugar together in an electric mixer using the paddle attachment.
3. 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.
4. 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.
5. 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.
6. Bake for 15 to 18 minutes or just until golden.  These cookies freeze well.
7. 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.
8. Place the apricot halves in the dish and toss gently to coat with the liquid.
9. 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.
10. 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.
11. 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.
12. 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.

Serves 8