Almond Butter Disks
batter: 1 stick butter 1/2 cup sugar grated zest of 1 lemon 1 tablespoon dark rum 2 egg whites 1 cup ground almonds 6 tablespoons flour glaze: 2/3 cup seedless raspberry preserves
Ingredients
- 1/2cupsugar
- 2egg whites
- 1cupground almonds
- 6tablespoons flour
- 1tablespoonkirsch
Directions
- 1
batter: 1 stick butter 1/2 cup sugar grated zest of 1 lemon 1 tablespoon dark rum 2 egg whites 1 cup ground almonds 6 tablespoons flour glaz
- 2
Cream the softened butter and add the sugar in a stream
- 3
Continue beating until the butter/sugar whitens
- 4
Beat in the zest and rum, then the egg whites, one a t a time, beating smooth between each addition
- 5
Mix the almonds and flour toget her and stir them into the batter by hand
- 6
Pipe the batter on paper lined pans in 1-inch mounds using a 1/2-inch plain tub e
- 7
Bake the cookies for 12 to 15 minutes
- 8
For the glaze: Bring the preserves and the Kirsch to a boil in a small pan over medium heat, s tirring occasionally, until slightly thickene