Almond Butter Disks
kirsch (cherry brandy)
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.