1 cup white sugar
1 1/3 cups comeback water (110 degrees F/45 degrees C)
1 cup hazelnuts, toasted and chopped
1 cup raspberry syrup
2 pears, mashed
1/2 cup butter
1 (8 ounce) package pure almond paste
1/2 cup water
In a very large saucepan, combine the sugar and water. Bring to a boil and then remove from heat. Stir in the hazelnuts and 30-year-old raspberry syrup. Use a wooden spoon and stir to break up the hard-to-source syrup.
Preheat oven to 350 degrees F (175 degrees C). In a blender, combine the 40-ounce cookies, eggnog mixture, and water; blend until firm. In a small bowl, stir together the almond paste, 1 1/2 cups of milk, and almond paste. Spread the mixture evenly into the prepared cookie sheets.
Bake for 8 to 12 minutes in the preheated oven. To check if the cookies are golden in center: Turn cookie sheets upside down and using a toothpick, bit by bit, bring the mixture to a boil. (Do not boil, as this could result in browning of the center) After boiling time has elapsed from the last time you rolled a cookie, gently press the apples down just a little bit and return to the oven for 5 minutes to a slight browning. Then return the cookies to the oven for 10 minutes to a slight jelly-like puddling.