Recipe courtesy of Robert Lombardi
Episode: The Haunted Farm
Print
Total:
1 hr 45 min
Active:
45 min
Yield:
twelve 2-inch spiders
Level:
Intermediate

Ingredients

Raspberry Jelly:
  • 18 ounces sugar
  • 3/4 ounce powdered agar
  • 15 ounces cold water 
  • 2 cups glucose syrup
  • 15 ounces raspberry juice
Handcrafted Peanut Butter:
  • 2 ounces dry roasted peanuts
  • 1/2 ounce canola oil
  • 2 tablespoons agave nectar
Applesauce Shortbread:
  • 6 tablespoons unsalted butter
  • 2 ounces sugar
  • 1 large egg
  • 1 tablespoon applesauce
  • 2 ounces heavy cream
  • 5 ounces pastry flour or all-purpose flour 
  • 1 tablespoon vanilla extract
  • 1/8 teaspoon salt
  • 2 ounces dark chocolate, chopped

Directions

Special equipment: a candy thermometer, electric mixer, spice grinder, 2-inch round silicone candy molds and 3 disposable pastry bags

For the raspberry jelly: Combine the sugar and agar in a medium saucepan fitted with a candy thermometer. Whisk in the cold water and add the glucose syrup. Cook at a gentle boil while stirring until the mixture reaches 223 degrees F, about 8 minutes.

Remove the agar mixture from the heat and allow to cool to 194 degrees F. Add the raspberry juice, stir to incorporate and pour into 2-inch round silicone candy molds. Allow to set for 45 minutes in the refrigerator.

For the handcrafted peanut butter: Process the dry roasted peanuts in a spice grinder until smooth. Add the canola oil and process again, then add the agave nectar and process until smooth, about 1 minute. Transfer the peanut butter to a piping bag and set aside.

For the applesauce shortbread: Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.

Cream the butter and sugar together with an electric mixer until light, about 3 minutes. Add the egg, applesauce and cream and mix to incorporate, about 1 minute. Add the flour, vanilla and salt and mix until the dough holds together, about 1 minute.

Transfer the dough to a pastry bag and cut a 1/4-inch opening at the end. Pipe out 2-inch circles of the dough onto the prepared baking sheet and bake until golden brown, about 10 minutes. Let cool.

Transfer the peanut butter to a pastry bag, pipe the peanut butter onto the cooled shortbread cookies and spread it out to the edges. Top each with the cooled and set raspberry jelly.

To decorate: Put the chocolate in a heatproof medium bowl. Fill a medium saucepan with a couple inches of water and bring to a simmer over medium heat. Remove from the heat and set the bowl of chocolate over the water to melt. Stir until smooth and transfer to a piping bag.

Cut a small opening at the end of the pastry bag and decorate the tops of each cookie with spider legs.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

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