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Almond Butter Disks
Recipe By : Cooking Live Show #CL8898
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import
Amount Measure Ingredient -- Preparation Method
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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
1 tablespoon kirsch
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 a
t 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 1/2-inch plain tub
e. 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 v
ery hot.
Cool the cookies on the paper and sandwich them with raspberry glaze after they
have cooled.
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