Almond Butter Disks

Recipe Ingredients

		Batter
1 stick		Butter
1/2 cup	99g / 3.5oz	Sugar
		Grated zest of 1 lemon
1 tablespoon	15ml	Dark rum
2		Egg whites
1 cup	146g / 5.1oz	Ground almonds
6 tablespoons	90ml	Flour
		Glaze
2/3 cup	157ml	Seedless raspberry preserves
1 tablespoon	15ml	Kirsch

Recipe Instructions

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 at a time, beating smooth between each addition.  Mix the almonds and flour together 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 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, stirring 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.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Nick Malgieri - From the TV FOOD NETWORK - (Show # CL-8898 broadcast 06-04-1997) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.