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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Instructions

1. Special equipment: a candy thermometer, electric mixer, spice grinder, 2-inch round silicone candy molds and 3 disposable pastry bags
2. 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.
3. 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.
4. 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.
5. For the applesauce shortbread: Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
6. 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.
7. 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.
8. 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.
9. 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.
10. Cut a small opening at the end of the pastry bag and decorate the tops of each cookie with spider legs.