Peanutelly's Raspberry-Peanut Cookies

Ingredients

6 servings

• 60 g unsalted butter at room temperature
• 1 egg
• 70 g light brown sugar
• 100 g unsalted peanuts
• 5 g lemon juice
• 50 g brown sugar
• 50 g caster sugar (1)
• 40 g peanut butter
• 190 g wheat flour
• 100 g raspberries or raspberry purée
• 2 g fleur de sel
• 1.5 g baking powder
• 1 g NH pectin
• 10 g caster sugar (2)

Steps

1. 1

   In a saucepan, heat the raspberries (or raspberry puree) and lemon juice to 40°C.

2. 2

   Mix the sugar and pectin together, then sprinkle into the saucepan. Bring to a boil for 1 min.

3. 3

   Pour immediately into 4cm hemisphere molds and let rest in the freezer for 2 hours.

4. 4

   Preheat the oven to 170°C fan-assisted.

5. 5

   Cream the butter with the peanut butter.

6. 6

   Add the various sugars and the fleur de sel.

7. 7

   Add the egg in a thin stream.

8. 8

   Sift the flour and baking powder and incorporate them at once.

9. 9

   Incorporate the unsalted peanuts.

10. 10

    Shape into 92g balls and add a raspberry insert in the center.

11. 11

    Place on a baking sheet covered with a mat or parchment paper and bake for 13-15 min.

12. 12

    Once baked, let cool on a wire rack and before serving, add a little peanut butter, crushed peanuts, and fresh raspberries.