Almond Butter Disks Recipe

1. 1

   Preheat the oven to 350 degrees.

2. 2

   Cream the softened butter and add in the sugar in a stream.

3. 3

   Continue beating till the butter/sugar whitens.

4. 4

   Beat in the zest and rum, then the egg whites, one at a time, beating smooth between each addition.

5. 5

   Mix the almonds and flour together and stir them into the batter by hand.

6. 6

   Pipe the batter on paper-lined pans in 1-inch mounds using a 1/2-inch plain tube.

7. 7

   Bake the cookies for 12 to 15 min.

8. 8

   For the glaze: Bring the preserves and the Kirsch to a boil in a small pan over medium heat, stirring occasionally, till slightly thickened.

9. 9

   Apply glaze while it is still very warm.

10. 10

    Cold the cookies on the paper and sandwich them with raspberry glaze after they have cooled.

* Per serving · 4 servings · Values may vary.