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.