Almond Butter Disks
Yield
servingsPrep
30 minCook
15 minReady
45 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Batter | |||
| 1 | stick |
butter
|
|
| ½ | cup |
sugar
|
|
| 1 | x |
lemon zest
grated |
*
|
| 1 | tablespoon |
dark rum
|
|
| 2 | each |
egg whites
|
*
|
| 1 | cup |
almonds
ground |
|
| 6 | tablespoons |
all-purpose flour
|
|
| Glaze | |||
| ⅔ | cup |
raspberry jam
seedless preserves |
*
|
| 1 | tablespoon |
kirsch (cherry brandy)
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Batter | |||
| 113 | g |
butter
|
|
| 118 | ml |
sugar
|
|
| 1 | x |
lemon zest
grated |
*
|
| 15 | ml |
dark rum
|
|
| 2 | each |
egg whites
|
*
|
| 237 | ml |
almonds
ground |
|
| 9E+1 | ml |
all-purpose flour
|
|
| Glaze | |||
| 158 | ml |
raspberry jam
seedless preserves |
*
|
| 15 | ml |
kirsch (cherry brandy)
|
*
|
Directions
Preheat the oven to 350℉ (180℃).
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 toget her and stir them into the batter by hand.
Pipe the batter on paper lined pans in 1-inch mounds using a ½-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, s tirring 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.
