Recipe courtesy of Nick Malgieri
Almond Butter Disks
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 262
- Total Fat
- 14
- Saturated Fat
- 6
- Carbohydrates
- 31
- Dietary Fiber
- 2
- Sugar
- 21
- Protein
- 3
- Cholesterol
- 24
- Sodium
- 17
Ingredients
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
Directions
- 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.