Star Anise Linzer Cookies & Baby Star Anise Cookies

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An amazing cookie recipe for Christmas or any time during the fall or winter. These cookies pair well with a warm mug of apple cider or creamy chai tea.

Ingredients

Cookies

2 cups almond meal/flour

1/2 tablespoon ground star anise

1/2 tablespoon orange zest

1 teaspoon cinnamon

1 teaspoon allspice

pinch of salt [I used Himalayan crystal salt],

1/4 cup agave

1 teaspoon organic vanilla

Pear Puree

1 peeled or cored pear, diced

1/2 tablespoon orange or tangerine juice

1/2 teaspoon powdered star anise

Instructions

Cookie Dough

1) Using a coffee grinder or mill, grind 1/2 cup at a time of almonds into a flour.

2) Add the almonds flour to a food processor and the remaining ingredients. Process until the mixture turns into a dough-like consistency.

Note: it won’t turn into a ball but it should bind together. Refrigerate dough. Be sure the dough is well chilled before use.

Pear Puree

1) Add all ingredients into a food processor. Process into a puree. Refrigerate any left over pear puree.
Shape the cookies

1) Place chilled cookie dough on a clean dry surface. Roll out the dough as thin as possible [about 1/4 inch thick] with a rolling pin.
Step 1: Using the larger of the two cookies cutters [in this case a star-shaped cutter] cut out cookies from the dough.
Step 2: Reserve half of the cookie cut outs for the base of the cookie.
Step 3: To make the top portion of the cookie, use the smaller cookie cutter and cut out from the center of the remaining cut out cookies.
Step 4: The small star-shaped cut outs made from cutting the top portion of these cookies are the baby star cookies.
Assemble

1) Spread 1/4 teaspoon pear puree on the solid base star cookie, then place the star-shaped cookie with center cut out atop. Repeat until all cookies are made.
2) Dehydrate 8-10 hours

Notes

The thinner the dough is rolled out, the faster the cookies will dehydrate. Optional: for a sweeter pear puree, add your choice of sweetener.
Yield of cookies will vary depending on the size and shape of cookies.

Ingrid Weithers-BaratiAbout Ingrid Weithers-Barati

Ingrid Weithers-Barati is an accomplished self-taught cook and food enthusiast turned raw food advocate in 2007. Her passion for nutritious flavorful food inspires her to create some of the most delicious raw vegan recipes that she readily shares here her blog, the vary same recipes that have tremendously benefited her subscribers who seek a healthy lifestyle. In addition to her culinary endeavors, Ingrid is working on authoring various books and articles, and continues to learn and embrace a holistic lifestyle. Raw Epicurean is a blog focused on natural wholesome food prepared raw, or in another word, uncooked or heated at 118 degrees or less. You’ll find tips, ideas, and recipes shared from recipe books, like-minded chefs, raw food enthusiasts, and from what I’ve created and learned along the way.

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