Cream peanut butter, butter, sugar, salt and bourbon vanilla sugar. Add flour, sour cream and water. Knead briefly with the dough hook of the hand mixer to form a smooth dough. Form into a ball, wrap in plastic wrap and refrigerate for about 1 hour. Chop the pears. Heat honey and juice. Add bergamot oil, vanilla pulp and pears, pull.
Spread baking sheet with parchment paper. Roll out dough in batches on the surface, cut into cookies and line the baking sheet.
Drain pears. Knead liquid together with egg yolks and marzipan. Place in a piping bag fitted with a nozzle. Pipe onto the cookies.
Bake for 15 to 20 minutes. After 10 min, cover with parchment paper. Shape pears over cookies, cool.
Electric oven: degree: 180 / convection oven: 150 °C
Gas: level: 2
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