Make the filling first: Core the pears and cut them into small dice.

Put all ingredients for the filling (the pear dice, sugar, ground almonds, cinnamon and ground ginger) in a small pot. Heat up and simmer for about 10 minutes until the mixture has thickened.

Set aside.

Next make the dough in a bowl. Mix the flour with the soft butter and sour cream.

Add the powdered sugar as well as the vanilla extract and the baking powder.

Knead until you have a smooth dough.

Preheat oven to 180 °C (or 360 °F).

Divide the dough into 12 pieces, each about the size of a golf ball.

Dust your worktop with flour.

Roll a piece of dough until you have a little circle. Put about 1/12 of the filling in the middle. Fold together and make sure you crimp the edges properly. Put on a baking sheet.

Continue with the other 11 dough balls.

Put the cookies in the oven for ca. 25 minutes until they are light brown.

Leave to cool before you sprinkle them with powdered sugar.