Almond Butter Disks – a delicious recipe with butter, sugar, lemon zest, dark rum, egg whites, almonds ground. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat the oven to 350F (180C).
2
Cream the softened butter and add the sugar in a stream.
3
Continue beating until the butter/sugar whitens.
4
Beat in the zest and rum, then the egg whites, one at a time, beating smooth between each addition.
5
Mix the almonds and flour toget her and stir them into the batter by hand.
6
Pipe the batter on paper lined pans in 1-inch mounds using a 1/2-inch plain tube.
7
Bake the cookies for 12 to 15 minutes.
8
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.
9
Apply glaze while it is still very hot.
10
Cool the cookies on the paper and sandwich them with raspberry glaze after they have cooled.
667
kcal
Calories
46
g
Fat
53
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 stick butter, 1/2 cup sugar, 1 x lemon zest grated, 1 tablespoon dark rum, and more.
Yes, Almond Butter Disks falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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