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Add a photoServings: 1
Ingredients
- 1 stk Butter
- 1/2 c. Sugar Grated zest of 1 lemon
- 1 Tbsp. Dark rum
- 2 x Egg whites
- 1 c. Grnd almonds
- 6 Tbsp. Flour
- 2/3 c. Seedless raspberry preserves
- 1 Tbsp. Kirsch
Directions
- Preheat the oven to 350 degrees.
- Cream the softened butter and add in the sugar in a stream. Continue beating till 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 min.
- For the glaze: Bring the preserves and the Kirsch to a boil in a small pan over medium heat, stirring occasionally, till slightly thickened. Apply glaze while it is still very warm.
- Cold the cookies on the paper and sandwich them with raspberry glaze after they have cooled.
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