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Almond Butter Disks

 

28

Yield

servings

Prep

30

min

Cook

15

min

Ready

45

min

Trans-fat Free, Good source of fiber
 

Ingredients

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
cup raspberry jam
seedless preserves
*
1 tablespoon 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 94g (3.3 oz)
Amount per Serving
Calories 49164% of calories from fat
 % Daily Value *
Total Fat 35g 54%
Saturated Fat 15g 77%
Trans Fat 0g
Cholesterol 61mg 20%
Sodium 163mg 7%
Total Carbohydrate 13g 13%
Dietary Fiber 3g 12%
Sugars g
Protein 13g
Vitamin A 14% Vitamin C 0%
Calcium 7% Iron 9%
* based on a 2,000 calorie diet How is this calculated?

 

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