Raspberry Farm Jelly with Peanut Butter and Applesauce Shortbread Spiders

Name: Raspberry Farm Jelly with Peanut Butter and Applesauce Shortbread Spiders
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT1H45M0.000S
Yield: twelve 2-inch spiders
Ingredients: 18 ounces sugar; 3/4 ounce powdered agar; 15 ounces cold water; 2 cups glucose syrup; 15 ounces raspberry juice; 2 ounces dry roasted peanuts; 1/2 ounce canola oil; 2 tablespoons agave nectar; 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

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Level: Intermediate

Total: 1 hr 45 min (includes cooling time)
Active: 45 min

Yield: twelve 2-inch spiders

Level: Intermediate

Total: 1 hr 45 min (includes cooling time)
Active: 45 min

Yield: twelve 2-inch spiders

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.