Delicious rustic cookies with pears and dark chocolate, very simple to make as they are cut after baking, so you won’t need a rolling pin or special molds. The dough is similar to a shortcrust pastry, it is prepared quickly and does not require resting, just add the chopped pears and chocolate, and put everything in the oven… try this recipe, it’s easy and super delicious!
Here are some other ideas for you:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Seasonality: All seasons
- Energy 270.83 (Kcal)
- Carbohydrates 33.44 (g) of which sugars 12.32 (g)
- Proteins 5.13 (g)
- Fat 13.67 (g) of which saturated 8.53 (g)of which unsaturated 4.77 (g)
- Fibers 2.34 (g)
- Sodium 51.00 (mg)
Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1/2 cup butter
- 1 egg (large)
- 1 tsp baking powder
- 1 pear
- 2.8 oz dark chocolate (or chocolate chips)
- 1 tsp vanilla essence (to taste)
- 1 pinch salt
- 1/2 tbsp brown sugar
Tools
- Baking sheet or baking tray
- Parchment paper
- Bowl
- Food processor or stand mixer
Preparation
Peel the pear, core it and cut it into small pieces. Set it aside in a bowl.
Roughly chop the chocolate and place it in a container in the refrigerator to prevent it from becoming too soft.
Place the cubed butter, sugar, flour, and sifted baking powder into the stand mixer (or mixer).
Mix until a sandy consistency is achieved.
Add the slightly beaten egg, a pinch of salt, and vanilla. Mix with the paddle attachment (or mixer blades), then add the pears and chocolate and distribute. You’ll get a dough similar to shortcrust pastry.
Compact the dough with your hands and roll it out on a sheet of parchment paper, to a thickness of just under 3/4 inch.
Use a knife to make perpendicular cuts, without separating the cookies, as shown in the photo (1). Finally, sprinkle the surface with brown sugar.
Transfer the dessert to a baking sheet or tray, put it in a static oven at 356°F and bake for about 30 minutes.
Once done, remove it from the oven and let it cool slightly. Then go over the knife cuts made earlier to separate the cookies (2).
Allow to cool completely on a rack.
Your rustic cookies with pears and chocolate are ready, delicious and fragrant! They can be stored for a few days in a tin or glass jar.
Tips and Notes
Adjust the cooking times according to the characteristics of your oven.
You can cut the cookies to the size you prefer, as long as the thickness and dimensions are uniform.
You can replace vanilla with lemon or orange zest. You can omit the brown sugar on top, or replace it with regular granulated sugar.
FAQ
What can I substitute pears with?
You can use apples, also cut into small pieces.
Can I use milk chocolate?
Sure, but I recommend dark chocolate as it pairs better with pears.
