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    Almond Butter Disks


    Source of Recipe


    fooddownunder.com

    List of Ingredients




    BATTER
    1 stk Butter (1/2 cup)
    1/2 cup Sugar
        Grated zest of 1 lemon
    1 tbl Dark rum
    2 Egg whites
    1 cup Ground almonds
    6 tbl Flour

    GLAZE
    2/3 cup Seedless raspberry preserves
    1 tbl Kirsch

    Recipe



    * Preheat the oven to 350 degrees.

    * Cream the softened butter and add the sugar in a stream. Continue beating until the butter/sugar whitens. Beat in the zest and rum, then the egg whites, one at a time, beating smooth between each addition. Mix the almonds and flour together and stir them into the batter by hand.

    * Pipe the batter on paper-lined pans in 1-inch mounds using a 1/2-inch plain tube. Bake the cookies for 12 to 15 minutes.

    * For the glaze: Bring the preserves and the Kirsch to a boil in a small pan over medium heat, stirring occasionally, until slightly thickened. Apply glaze while it is still very hot.

    * Cool the cookies on the paper and sandwich them with raspberry glaze after they have cooled.

 

 

 

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