TeaTime Special Issue – August 2019

Lemon, Ginger &

Pistachio Bark

Makes 1½ pounds

2 (10-ounce) bags Ghirardelli White
Melting Wafers
1 tablespoon fresh lemon zest
¼ cup fi nely chopped roasted
salted pistachios
2 tablespoons fi nely chopped
candied ginger

• Line a rimmed baking sheet with a
  silicone baking mat.


• In a large heatproof bowl, melt

wafers according to package direc-
tions. Add lemon zest, stirring well.

• Using an off set spatula, spread
  lemon mixture ¼-inch thick onto pre-
  pared baking sheet. Working quickly,
  sprinkle evenly with pistachios and
  ginger. Let cool completely until fi rm.


• Break bark into pieces. Store bark in

a covered container at room tempera-
ture for up to a week.

Pear Linzer Cookies

Makes 30

3 cups all-purpose fl our
1½ teaspoons baking powder
¾ teaspoon ground anise
½ teaspoon salt
1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
½ teaspoon vanilla extract
¾ cup pear preserves

• Preheat oven to 350°.


• In a large bowl, whisk together fl our,

baking powder, anise, and salt.

• In a large mixing bowl, beat together

butter and sugar with a mixer at high
speed until light and creamy, approxi-
mately 5 minutes. Add egg, beating
until incorporated. Add vanilla, stirring
to combine. Gradually add fl our mix-
ture to butter mixture, beating until
dough comes together.

• Place half of dough between
  2 sheets of wax paper. Using a rolling
  pin, roll out dough to a 1⁄8-inch thick-
  ness. Transfer dough and wax paper
  to a rimmed baking sheet, and freeze
  for 15 minutes. Repeat with remaining
  dough.


• Line several rimmed baking sheets
  with parchment paper.


• Remove dough from freezer, and
  remove wax paper. Place dough on a
  lightly fl oured surface. Using a 2-inch
  fl uted round cutter, cut 60 shapes
  from dough, rerolling scraps as nec-
  essary. Place dough rounds 2 inches
  apart on prepared baking sheets.
  Using a 1-inch pear-shaped Linzer

cutter, cut and discard centers from

30 rounds.

• Bake until edges of cookies are light
  golden brown, 8 to 10 minutes. Trans-
  fer cookies to wire racks, and let cool
  completely. Store at room tempera-
  ture in an airtight container with layers
  separated by wax paper.


• Just before serving, spread each
  whole cookie with pear preserves. Top
  with cut-out cookies. If desired, fi ll
  pear shapes with more pear preserves.

MAKE-AHEAD TIP: Cookies can be

baked and stored in an airtight container

in the freezer for up to 2 weeks. Let thaw

completely before assembling.

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