Brown Butter Apple Newtons

Name: Brown Butter Apple Newtons
Yield: Makes 24
Cuisine: American
Ingredients: ½ cup (100 g) granulated sugar; ¼ cup (57 g) unsalted butter; 1 cup (228 g) unsalted butter, softened; 1 vanilla bean, split lengthwise and scraped; 4 large Granny Smith apples, peeled, cored, and sliced ¼ inch thick; 3 egg whites, plus 1 more egg white, lightly beaten, for seal and wash; 3 cups (360 g) all-purpose flour, sifted, plus more for dusting; 1 cup (200 g) granulated sugar; 3 egg whites, plus 1 more egg white, lightly beaten, for seal and wash; ½ cup (110 g) sanding or decorative sugar

Preparation info

Makes
24

Difficulty
Easy

Appears in

Little Flower Baking

By Christine Moore

Published 2016

About

Fig Newtons were named for the city of Newton, Massachusetts. This is our spin on the cakey, textured cookie, made with brown butter apples instead of figs. Our version is also crunchy, similar to cuccidati, the Sicilian fig-filled cookie traditionally served at Christmastime.

Ingredients

Apple Filling

½ cup (100 g) granulated sugar
1 vanilla bean, split lengthwise and scrap

Americas
United States
Newton
Massachusetts
Cookies
Vegetarian

Method

Place sugar and vanilla bean pod and seeds in a large bowl. Rub vanilla pod with sugar to get all the seeds out. Add apples and toss to coat with vanilla sugar. Set aside and let macerate for 15 minutes.

Melt butter in a large saucepan over medium heat. Cook until butter foams and browns; a nutty aroma will develop. Add the apple-vanilla-sugar mixture. Stir with a heat-resistant rubber